(photo source and recipe adapted slightly from: www.101cookbooks.com)
Dressing:1 tablespoon cumin seeds
1/3 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon raw honey
1/2 teaspoon fine sea salt
1/8 teaspoon cayenne pepper
10 ounces carrots, shredded or sliced
2 cups cooked chickpeas (or one 15- ounce can, drained and rinsed)
1/3 cup dried dates cut into tiny pieces
1/3 cup fresh mint, minced
For serving: lots of toasted almond slices
To make the dressing, first toast the cumin seeds in a dry skillet until fragrant and lightly browned, a minute or two. Let cool, and grind to a powder with a mortar and pestle.
In a bowl or jar, whisk together the olive oil, lemon juice, honey, ground cumin, salt, and cayenne pepper. Set aside.
In a medium bowl, combine the carrots, chickpeas, dates, mint, and almonds. Gently toss until everything is evenly coated. Serve immediately, or cover and refrigerate until ready to serve.
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