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Moroccan Carrot & Chickpea Salad

Name: Moroccan Carrot & Chickpea Salad
Yield: 6 (as a side dish)
Ingredients: For the Dressing:; ¼ cup extra virgin olive oil; 1 teaspoon lemon zest and 3 tablespoons lemon juice, from one large lemon; ¼ cup freshly squeezed orange juice, from one large orange; 1½ tablespoons honey; ¾ teaspoon salt; 1 teaspoon ground cumin; ½ teaspoon ground ginger; ½ teaspoon ground cinnamon; ¼ teaspoon ground coriander; ¼ teaspoon ground allspice; ¼ teaspoon cayenne pepper; For the Salad:; 1 pound carrots, peeled and shredded; ⅓ cup currants; ½ cup slivered almonds, toasted (see note below); ½ cup chopped fresh mint or cilantro (or a combination), plus more for serving; 1 (15-ounce) can chickpeas, rinsed and drained; 2 tablespoons finely minced shallots, from one large shallot; 1 garlic clove, minced

This Moroccan Carrot & Chickpea Salad is bursting with vibrant flavors and textures. Sweet shredded carrots, plump currants, and nutty chickpeas are tossed in a tangy, aromatic dressing made with olive oil, citrus, and warm Moroccan spices. Topped with fresh herbs and almonds, it's a delightful side dish or light meal.