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Moroccan Carrot and Chickpea Salad

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Ingredients

  • 1 tablespoon cumin seeds
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 1/2 teaspoon fine sea salt, plus more to taste
  • 1/8 teaspoon cayenne pepper
  • 10 ounces carrots, shredded on a box grater or sliced whisper thin on a mandolin
  • 2 cups cooked chickpeas (or one 15- ounce can, drained and rinsed)
  • 2/3 cup dried pluots, plums, or dates cut into chickpea-sized pieces
  • 1/3 cup fresh mint, torn

Preparation

Click here for preparation method.

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