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Carrot Chickpea Salad

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 15 min
  • 15 min
  • $$
Gatheredtable
adapted from Diner Journal #25

Ingredients

  • 1 pound carrots
  • 1/2 cup dried apricots
  • 1 tablespoon cumin
  • 1 lemon, juiced
  • 1/2 cup slivered almonds, toasted
  • 1/3 cup extra virgin olive oil
  • 2 cups canned chickpeas
  • 1 tablespoon honey
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon cayenne
  • 3/4 cup fresh cilantro (about 1/2 a bunch)

Directions

Prep: 1. Slice carrots into thin coins (on a mandolin if you have it). 2. Chop dried apricots into quarters. 3. For dressing, whisk cumin, olive oil, 2 tablespoons lemon juice, honey, salt, and cayenne. 4. Drain and rinse chickpeas. Make: 1. Toss chickpeas and carrots with a pinch of salt and a good dousing of dressing, as the chickpeas tend to soak it up. 2. When ready to serve, add dried apricots, cilantro, and sliced almonds. Salt and dress to taste.

Goes great with these recipes

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