1teaspoonlemon zest and 3 tablespoons fresh lemon juice
1/4cupfresh orange juice
1.5tablespoonshoney
3/4teaspoonsalt
1teaspoonground cumin
1/2teaspoonground ginger
1/2teaspoonground cinnamon
1/4teaspoonground coriander
1/4teaspooncayenne pepper
14ouncescornfresh and/or canned
2ouncescarrotsgrated or ribboned
1/3cupcurrants
1/2cupslivered almondstoasted
1/2cupchopped fresh mint and/or cilantro
1 15-ouncecan chickpeasrinsed and drained
2tablespoonsfinely minced shallots
1garlic cloveminced
Instructions
Preheat oven to 350 F. Place the almonds on an aluminium foil and bake for about 5 minutes, or until golden.
Prepare the dressing by whisking the first 10 ingredients in a bowl large enough for the entire salad.
Add the remaining ingredients to the salad bowl and toss very well. Cover the bowl with plastic wrap and refrigerate for a minimum of 30 minutes or up to overnight.
Adjust seasoning if necessary and garnish with fresh chopped herbs before serving.