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Chickpea and Carrot Salad
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Drain and rinse two cans of chickpeas. Let dry in colander. Grate your preferred amount of carrots (with a box grater or a food processor using the shredding disc). Toss chickpeas and carrots with a handful of golden raisins (which adds a bit of tang and sweetness), paprika, cumin, sumac, salt + pepper, and chili pepper flakes (optional). Dress with lemon juice and a healthy amount of olive oil. Mix well and let sit for about 15-20 minutes for the flavors to combine. Right before serving, throw in a handful of cilantro leaves or if you’re not a fan of them, chopped parsley leaves would be great too.
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