4 medium carrots (250g/1 cup), peeled and grated
1 can (400g/1.5 cups) chickpeas, drained and rinsed
1/4 cup fresh cilantro, chopped
1/4 cup fresh parsley, chopped
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper (optional)
Salt and black pepper to taste
1/4 cup raisins or dried cranberries (optional)
Instructions
Grate the carrots using a grater or food processor.
In a large mixing bowl, combine the grated carrots, drained chickpeas, chopped cilantro, and chopped parsley.
In a small bowl, whisk together the olive oil, lemon juice, cumin, coriander, cayenne pepper (if using), salt, and black pepper.
Pour the dressing over the carrot and chickpea mixture. Toss gently to ensure all ingredients are evenly coated.
If desired, add raisins or dried cranberries and toss gently to combine.
Cover and refrigerate for at least 15 minutes to let flavors meld. Serve chilled.
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