Moroccan Carrot and Chickpea Salad

Serves 6

Ingredients Amount
Carrots, sliced whisper thin 10 oz.
Chickpeas, drained & rinsed 2 cups
Medjool dates, cut into size of chickpeas 2/3 cup
Fresh mint, torn 1/3 cup
Sliced almonds, toasted 1/3 cup
cumin seeds 1 Tblsp.
Extra virgin olive oil 1/3 cup
Fresh lemon juice 2 Tblsp.
Honey 1 Tblsp.
Sea Salt 1/2 tsp.
Cayene pepper 1/8 tsp.


Dressing:  toast the cumin seeds in a dry skillet until fragrant and lightly browned – just a minute or two.  Let cool, and grind to a powder.  In a jar, whisk together the olive oil, lemon juice, honey, ground cumin, salt, & cayenne pepper.  Set aside

In a medium bowl, combine the carrots, chickpeas, dates, mint and almonds.  Gently toss until everything is evenly coated.  Serve immediately, or cover and place in fridge until ready to serve.  Remove from the fridge 30 minutes prior to serving for maximum flavor!