carrot and chickpea salad
Serves: 4
Prep Time: 10 minutes
Total Time: 1 hour, 15 minutes
For the Dressing
1/3 cup extra virgin olive oil
1/3 cup fresh orange juice
2 Tablespoons fresh lemon juice
2 Tablespoons honey
1 teaspoon ground cumin
3/4 teaspoon table salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground coriander
1/4 teaspoon cayenne pepper
For the Salad
4 medium carrots, peeled and grated
2 cans (15 ounce) chickpeas, rinsed well and drained
1/2 cup minced fresh Italian flat leaf parsley
1/2 cup sliced or slivered almonds
1/2 cup chopped dried figs
3 green onions, sliced thin
1. Make Dressing: In a large mixing bowl, whisk the olive oil, juices, honey, cumin, salt, cinnamon, ginger, coriander and cayenne together until well combined.
2. Make Salad: Add carrots, chickpeas, parsley, almonds, figs, and green onions to bowl and toss well with dressing to coat.
3. Chill Salad: Refrigerate 1 hour, stirring again after 30 minutes to recombine.
4. Serve & Enjoy: Stir salad together before serving. Serve and enjoy!
