Moroccan Style Chickpea Salad

18MorocanCHickpeaSaladIMG_2618A lush sweet salad that conjures up flavors of the Near East, accented by prunes, peppermint and cumin
Serves 4

2 carrots, cut lengthwise into half then sliced crosswise
1 can (15 ounces or 420 g) chickpeas, drained and rinsed
1 1/2 handfuls of prunes cut into chickpea size pieces
1 handful of fresh peppermint leaves, cut into thin strips
1 handful almond slivers, roasted

2 teaspoons ground cumin
1/4 cups (60 ml) olive oil
2 tablespoons lemon juice
1 tablespoon honey
1/2 teaspoon salt
1 pinch cayenne pepper

1 Steam the carrots until almost tender, set aside
2 In a small pot roast the cumin for 2 minutes
3 In a bowl combine all salad ingredients, except for almond slivers
4 Combine all dressing ingredients in a glass jar, shake to mix
5 Pour dressing over salad and toss
6 Let the salad marinate for at least an hour
7 Toss again and garnish with roasted almond slivers when serving

This salad is even better the next day : )