Ingredients
Dressing:
1 tablespoon cumin seeds
1/3 cup / 80 ml extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon honey
1/2 teaspoon fine sea salt, plus more to taste
1/8 teaspoon cayenne pepper
10 ounces carrots, shredded on a box grater or sliced whisper thin on a mandolin
2 cups cooked chickpeas (or one 15- ounce can, drained and rinsed)
2/3 cup / 100 g dried pluots, plums, or dates cut into chickpea-sized pieces
1/3 cup / 30 g fresh mint, torn
For serving: lots of toasted almond slices, dried or fresh rose petals – all optional (but great additions!)
View the full recipe: 101 Cookbooks
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