Toasted Chickpea & Shaved Baby Carrot Salad With Warm Vinaigrette

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SF Gate

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Ingredients

2 tablespoons + 1/2 cup extra virgin olive oil

2 cups cooked chickpeas, drained and thoroughly dried

Kosher salt

Freshly ground pepper

4 ounces baby carrots (about 2 cups shaved)

1/4 cup packed flat-leaf parsley, finely minced

2 tablespoons finely minced cilantro

1/2 cup diced red onion

2 cloves minced garlic (about 1 tablespoon)

1 tablespoon honey

1/4 cup lemon juice

2 tablespoons white wine vinegar

1/2 teaspoon red chile flakes

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