Moroccan-Spiced Carrot & Chickpea Salad

Packed with fragrant spices, vibrant colors, and a perfect mix of sweet and savory flavors, this Moroccan-spiced carrot and chickpea salad is a feast for the senses. It puts a unique spin on the classic carrot-raisin salad. And the best part? You don’t need any hard-to-find ingredients to make it. Everything that makes it special is probably already on hand in your kitchen.

subheading: For the Dressing:

¼ cup extra virgin olive oil

1 teaspoon lemon zest and 3 tablespoons lemon juice, from one large lemon

¼ cup freshly squeezed orange juice, from one large orange

1½ tablespoons honey

¾ teaspoon salt

1 teaspoon ground cumin

½ teaspoon ground ginger

½ teaspoon ground cinnamon

¼ teaspoon ground coriander

¼ teaspoon ground allspice

¼ teaspoon cayenne pepper

subheading: For the Salad:

1 pound carrots, peeled and shredded

⅓ cup currants

½ cup slivered almonds, toasted (see note below)

½ cup chopped fresh mint or cilantro (or a combination), plus more for serving

1 (15-ounce) can chickpeas, rinsed and drained

2 tablespoons finely minced shallots, from one large shallot

1 garlic clove, minced

Directions at theepochtimes.com

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