Ingredients:

  • 4 cups (400g) grated carrots
  • 1 ½ cups (250g) cooked chickpeas, rinsed and drained
  • 7 Medjool dates, pitted and chopped
  • 4 green onions, thinly sliced
  • ½ cup (15g) coarsely chopped fresh cilantro
  • ½ cup (70g) shelled roasted pistachios, coarsely chopped
  • ½ cup (60g) crumbled feta cheese
  • 3 tablespoons (45ml) olive oil
  • Zest and juice of 2 limes
  • ¾ teaspoon ground cumin
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon ground turmeric
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon sea salt
  • ½ teaspoon freshly cracked black pepper

Instructions:

  1. Grate the carrots, rinse and drain the chickpeas, chop the dates, green onions, cilantro, and pistachios. Crumble the feta.
  2. In a small bowl or jar, whisk together the olive oil, lime zest, lime juice, cumin, nutmeg, turmeric, red pepper flakes, salt, and pepper until well combined.
  3. In a large bowl, combine the grated carrots, chickpeas, chopped dates, green onions, cilantro, and pistachios.
  4. Pour the dressing over the carrot mixture and toss gently to coat everything evenly.
  5. Sprinkle the crumbled feta cheese over the salad and toss lightly. Serve immediately or chill for later.