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Moroccan-Spiced Carrot and Chickpea Salad

This Carrot Salad with Chickpeas, Feta, and Almonds is bursting with fresh, flavorful Moroccan spices that will have everyone coming back for more! The carrots are lightly par-boiled to achieve the ideal crisp-tender texture. It's a nutritious side dish that complements chicken, beef, or lamb perfectly.
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Ingredients
  

  • 2 lb Gwillimdale carrots peeled and sliced
  • 1 Gwillimdale red onion sliced
  • 1 can Chickpeas drained and rinsed
  • 1/2 cup Raisins
  • 1/2 cup Almonds sliced
  • 4 oz Feta crumbled
  • 1/4 cup Fresh parsley minced
  • 1/4 cup Fresh mint minced

Dressing

  • 1/4 cup Olive oil
  • 3 tbsp Orange juice + 1/2 tsp Orange zest
  • 3 tbsp Lemon juice + 1/2 tsp Lemom zest
  • 1 1/2 tbsp Honey
  • 1 tsp Minced garlic
  • 1 tsp Cumin
  • 3/4 tsp Paprika
  • 1/2 tsp Cinnamon
  • 1/2 tsp Ginger
  • Salt

Instructions
 

  • In a mixing bowl whisk together olive oil, orange juice, orange zest, lemon juice, lemon zest, honey, garlic, cumin, paprika, cinnamon, ginger. Season with salt to taste (about 3/4 tsp). Set aside.
  • Bring a large pot of water to a rolling boil. Drop in carrots, set timer for 4 minutes then check one carrot to make sure it's tender crisp (a very light snap to it when you bite into it). If it's not just tender then cook another 1 minute or until just tender. Drain carrots then transfer to a salad bowl, immediately pour dressing over top and toss to evenly coat. Toss in chick peas and raisins. Chill 30 - 60 minutes (note that you can serve this warm the dressing just won't be as thick, plus the resting period allows time for flavors to meld).
  • Remove from refrigerator (or chill up to 1 day) toss in almonds, about 2/3 of the feta, the parsley and mint. Sprinkle top with remaining 1/3 of the feta and serve.