1 1/2 lbs medium carrots, peeled and sliced about 1/6-inch thick
- 1 (15 oz) can chick peas drained and rinsed
- 1/2 cup raisins (golden or red)
- 1/2 cup sliced almonds, toasted
- 4 oz feta, crumbled
- 1/4 cup minced fresh parsley
- 1/4 cup minced fresh mint
- 1/4 cup olive oil
- 3 Tbsp fresh orange juice + 1/2 orange zest
- 3 Tbsp fresh lemon juice + 1/2 tsp zest
- 1 1/2 Tbsp honey
- 1 tsp minced garlic
- 1 tsp ground cumin
- 3/4 tsp paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground coriander
For the dressing:
In a mixing bowl whisk together olive oil, orange juice, orange zest, lemon juice, lemon zest, honey, garlic, cumin, paprika, cinnamon, ginger, and coriander. 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.