Moroccan Carrot-Chickpea Salad - cooking recipe

Ingredients

1 lemon, juiced and zested
1 teaspoon coriander powder
1/8 teaspoon cayenne pepper
1 1/4 teaspoons salt
1/2 cup olive oil, extra virgin
20 ounces carrots, coarsely grated
2 (15 ounce) cans chickpeas, rinsed
1/2 cup raisins, golden
1/2 cup cashews, roasted unsalted chopped
1/3 cup cilantro leaf, chopped
1/3 cup mint leaf, chopped

Preparation

In a large bowl, combine the lemon zest, juice, coriander, cayenne and salt. Whisk in the olive oil.
Stir in the carrots, chickpeas, raisins, cashews, cilantro and mint. Toss to coat. Let stand at least 5 minutes.