Ingredients
- 1 tablespoon ground cumin
- 1/3 cup 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
- 2 cups cooked chickpeas
- 2/3 cup dried pluots, plums, or dates cut into chickpea-sized pieces
- 1/3 cup fresh mint, torn
Directions
- In a bowl, whisk together the olive oil, lemon juice, honey, ground cumin, salt, and cayenne pepper. Set aside.
- In a medium bowl, combine the carrots, chickpeas, dried pluots, mint, and almonds. Gently toss until everything is evenly coated. Serve with the dressing!
recipe source: 101 Cookbooks