A fragrant, bright, sensory feast, and new twist on the carrot-raisin salad.
Ingredients:
I lb. carrots, grated
¼ cup raisins
½ cup slivered almonds, toasted
½ cup chopped fresh cilantro
1 (7.75 oz.) can chickpeas
2 tablespoons finely minced shallots
1 garlic clove, minced
Dressing:
¼ cup extra virgin olive oil
1 tablespoon organic lemon zest
3 tablespoons lemon juice
¼ cup freshly squeezed orange juice
1 tablespoon honey
½ teaspoon pink sea salt
1 teaspoon ground cumin
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
¼ teaspoon ground coriander
¼ teaspoon allspice
¼ teaspoon cayenne pepper
Whisk together dressing ingredients in a large bowl. Add remaining salad ingredients and toss well. Cover and refrigerate for 30 minutes so flavors can meld and raisins can plump. Toss again and transfer to serving dish. Garnish with fresh chopped cilantro and toasted almonds. Enjoy!