1/4 cup extra virgin olive oil
1 teaspoon lemon zest and 3 tablespoons lemon juice, from one large lemon
1/4 cup freshly squeezed orange juice, from one large orange
1-1/2 tablespoons honey
3/4 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper
Ingredients - Salad
3/4 lbs carrots, peeled and coarsely grated
3 tbsp currants (can substitute raisins)
1/4 cup pumpkin seeds toasted (optional – use slivered almonds, see note below)
1/4 cup chopped fresh mint or cilantro (or a combination), plus more for serving
½ can (15-ounce) can chickpeas, rinsed and drained
1.5 tbsp finely minced shallots
1 garlic clove minced
1. In a large bowl (large enough to mix the entire salad), whisk together all of the ingredients for the dressing.
2. To the dressing, add all of the ingredients for the salad and toss well. Cover with plastic wrap and refrigerate for at least 30 minutes or up to a few hours. Taste and adjust seasoning if necessary (you might need more salt, lemon or honey, depending on the sweetness of the carrots). Transfer to a serving dish and garnish with more fresh chopped herbs. Serve cold.
Note: To toast the seeds, preheat the oven to 350°F. Place the almonds on a foil-lined baking sheet for easy clean-up. Bake for about 3 to 5 minutes, until golden but not burnt.