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Moroccan Carrot and Chickpea Salad

Moroccan Carrot and Chickpea Salad Recipe

  • Dressing:
  • 1 tablespoon cumin seeds
  • 1/3 cup / 80 ml 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 / 100 g dried pluots, plums, or dates cut into chickpea-sized pieces
  • 1/3 cup / 30 g fresh mint, torn
  • For serving: lots of toasted almond slices, dried or fresh rose petals - all optional (but great additions!)
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