Carrot and Chickpea Salad

Ingredients

• 2 cups of shredded carrot
• 2 cups cooked chickpeas (or one 15 ounce can)
• 2/3 cup dried plums, dates or any other favorite dried fruit, cut into small pieces
• 1/3 cup fresh mint, lightly chopped
Dressing:
• 1 tablespoon cumin seeds
• 1/3 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon honey
• 1/2 teaspoon salt, plus more to taste pinch of cayenne pepper

Instructions

1. In a medium bowl, place the grated carrots, chickpeas, dried fruit, and mint. Toss well.
2. Add the dressing (see below) and toss gently to coat.
3. Toast the cumin seed in a skillet until fragrant, about a minute.
4. Cool, and then grind to a powder.
5. Add to a bowl or jar and mix in the olive oil, lemon juice, honey, salt, and pepper.