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Ingredients
  • subheading: Carrot salad:
  • 1 pound carrots, peeled
  • 2 tablespoons finely snipped chives or chopped green onion
  • 2 tablespoons finely chopped fresh parsley
  • Optional: 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
  • subheading: Dressing:
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • ½ teaspoon ground cumin
  • ¼ teaspoon fine sea salt
Steps
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