Moroccan Carrot And Chickpea Salad Recipe

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Nutrition per serving    (USDA % daily values)
CAL
287
FAT
43%
CHOL
0%
SOD
31%

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Ingredients for 6 servings

1 tablespoon cumin seeds

1/3 cup / 80 ml 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 whisper thin on a mandolin

2 cups cooked chickpeas (or one 15- ounce can, drained and rinsed)

2/3 cup / 100 g dried pluots, plums, or dates cut into chickpea-sized pieces

1/3 cup / 30 g fresh mint, torn

For serving: lots of toasted almond slices, dried or fresh rose petals - all optional (but great additions!)

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