Moroccan Carrot-Chickpea Salad

The salad days of summer:  little time and tons of activities.  I found this recipe while flipping through Rachel Rays Magazine.  Talk about visual overload, her magazine appears to be on steroids.

 Moroccan Carrot-Chickpea Salad

 from Rachel Ray's Magazine
adapted

1 lemon, juiced and zested

1-teaspoon coriander powder

1/8-teaspoon cayenne pepper

1 1/4 teaspoons salt

1/4-cup olive oil, extra virgin

20 ounces carrots, coarsely grated

2 (15 ounce) cans chickpeas, rinsed

1/2 cup cashews, roasted unsalted chopped

1/3-cup cilantro leaf, chopped

1/3-cup mint leaf, chopped

~ in a large bowl, combine the lemon zest, juice, coriander, cayenne and salt

~ whisk in the olive oil

~ stir in the carrots, chickpeas, cashews, cilantro and mint

~ toss to coat. Let stand at least 5 minutes.

from our garden: lemon,cilantro and mint