Moroccan Carrot and Chickpea Salad

INGREDIENTS

FOR THE DRESSING

• ¼ cup extra virgin olive oil
• 1 teaspoon lemon zest and 3 tablespoons lemon juice, from one large lemon
• ¼ cup freshly squeezed orange juice, from one large orange
• 1½ tablespoons  honey
• ¾ teaspoon salt
• 1 teaspoon ground cumin
• ½ teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground coriander
• ¼ teaspoon ground allspice
• ¼ teaspoon cayenne pepper

FOR THE SALAD

• 1 pound carrots, peeled and shredded
• ⅓ cup currants
• ½ cup slivered almonds, toasted (see note below)
• ½ cup chopped fresh mint or cilantro (or a combination), plus more for serving
• 1 (15-ounce) can of chickpeas, rinsed and drained
• 2 tablespoons finely minced shallots, from one large shallot
• 1garlic clove, minced

INSTRUCTIONS

In a large bowl (large enough to mix the entire salad), whisk together all of the ingredients for the dressing.

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 almonds, preheat the oven to 350°F. Place the almonds on a foil-lined baking sheet for easy clean-up. Bake for about 5 minutes, until the almonds are golden.