Carrot & Chickpea Salad (Moroccan Spicy)
FOR THE DRESSING
¼ cup extra virgin olive oil
1 teaspoons lemon zest
3 tablespoons Lemon juice
¼ cup Orange juice
1½ tablespoons Honey
¾ teaspoons Salt
2 teaspoons Moroccan Spicy Seasoning
FOR THE SALAD
1 pound carrots, peeled and shredded
½ cup currants
½ cup slivered almonds, toasted
½ cup chopped fresh mint
1 (15-ounce) can chickpeas
2 tablespoons finely minced shallots
1 garlic clove, minced
In a large bowl whisk together all of the ingredients for the dressing.
To the dressing, add all of the ingredients for the salad and toss well.
Cover with plastic wrap and refrigerate for at least 30 minutes or up to a few hours.
Transfer to a serving dish and garnish with more fresh chopped herbs.
Note: To toast the almonds, preheat the oven to 350°F.
Place the almonds on a foil-lined baking sheet for easy clean-up.
Bake for about 5 minutes, until the almonds are golden.