Moroccan Carrot & Chickpea Salad - Once Upon a Chef
INGREDIENTS
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For the Dressing
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1/4 cup extra virgin olive oil
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1 teaspoon lemon zest and 3 tablespoons lemon juice, from one large lemon
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1/4 cup freshly squeezed orange juice, from one large orange
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2 tablespoons honey
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3/4 teaspoon salt
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1 teaspoon ground cumin
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1/2 teaspoon ground ginger
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground coriander
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1/4 teaspoon ground allspice
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1/4 teaspoon cayenne pepper
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For the Salad
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1 pound carrots, peeled and coarsely grated
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1/3 cup currants
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1/2 cup slivered almonds, toasted (see note below)
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1/2 cup chopped fresh mint or cilantro (or a combination), plus more for serving
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1 (15-ounce) can chickpeas, rinsed and drained
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2 tablespoons finely minced shallots, from one large shallot
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1 garlic clove, minced
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