Ingredients
1/4
cup orange juice
2
tablespoons olive oil
1
teaspoon orange peel
1
teaspoon ground cumin
1
teaspoon paprika
1/4
teaspoon salt
1/8
to 1/4 teaspoon ground red pepper (cayenne)
1/8
teaspoon ground cinnamon
1
bag (10 oz) julienne (matchstick-cut) carrots (5 cups)
1
can (15 oz) chickpeas (garbanzo beans), drained, rinsed
1/4
cup golden raisins
3
tablespoons salted roasted whole almonds, coarsely chopped
1/4
cup coarsely chopped fresh cilantro or parsley
Preparation
In small bowl, combine all dressing ingredients with whisk until blended; set aside.
In large bowl, combine carrots, chick peas and raisins; toss to combine. Add dressing; mix thoroughly. Cover and refrigerate at least 2 hours or overnight, stirring occasionally. Just before serving, sprinkle with almonds and cilantro.
