Moroccan Carrot Salad

1 x can chickpeas drained 

3 carrots grated 

1/4 cup currants 

1 bunch parsley, chopped 

1 bunch mint, chopped 

1/2 cup chopped pecans

Sprinkle of roasted cumin seeds 

Dressing 

3 tablespoons red wine vinegar

4 tablespoons olive oil 

1 tablespoon honey

2 tablespoons lemon juice 

Salt and pepper 

One Comment Add yours

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