HL Café’s Tunisian Carrot & Chickpea Salad

  • 1 Tbsp ground coriander
  • 1 1/2 tsp caraway seeds
  • Pinch of cayenne pepper
  • 3 Tbsp olive oil
  • 1 Tbsp minced garlic
  • 2 cups shredded carrots
  • 2 cups cooked chickpeas
  • 1/4 cup currants
  • 2 Tbsp chopped parsley
  • 2 Tbsp chopped cilantro
  • 1/4 cup orange juice
  • 1 Tbsp lemon juice
  • 1 1/2 tsp salt
  • 3/4 tsp ground black pepper

In a medium skillet over med-low heat, toast spices until fragrant (about one minute), then add the olive oil and garlic and cook until garlic is slightly browned, another minute or two.  Set aside to cool.  Meanwhile, combine remaining ingredients in large bowl, adding the spice mixture when it’s ready, mixing well.

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