Moraccan Garbanzo & Carrot Salad

Tahirih Linz from Salmonberry Consulting hits it out of the park again with this awesome salad.  We love it because it tastes delciious and fills you up without leaving you feeling heaby or stuffed.  It’s the perfect summer lunch or dinner.

Ingredients:
1 TBSP cumin seeds
1/3 cup extra virgin olive oil
2 TBSP fresh lemon juice
1 tablespoon honey
1/2 tsp sea salt
1/8 tsp cayenne pepper
2 cups carrots, sliced whisper thin on a mandolin (shredded works too)
2 cups cooked garbanzo beans (or one 15- ounce can, drained and rinsed)
1/3 cup dried plums, chopped
1/3 cup dried apricots, chopped
1/3 cup fresh mint, torn or chopped
1 box arugula
Top with: chopped almonds (roasted, salted)

Prepare:
To make the dressing, 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. Yes, this is more work but totally worth it.

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, dried fruit, mint. Gently toss with dressing until everything is evenly coated. Serve immediately on a bed of arugula and topped with almonds. This salad holds up well for about 2 days in the fridge.