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- For the original recipe, click here. (I omitted the almonds and dates, added more carrots, and doubled the dressing.)
- Moroccan Carrot and Chickpea Salad with Mint and Chives
- 2 T. cumin seeds
- 2/3 c. extra virgin olive oil
- 1/4 c. fresh lemon juice
- 2 T. local honey
- 1 t. fine sea salt
- 1/4 t. cayenne pepper
- 1 lb. grated carrots
- 15 oz. canned chickpeas, drained and rinsed
- 1/3 c. fresh mint, torn
- 2 T. fresh chives, chopped
- Make dressing:
View Full Recipe at Eliots Eats
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