Moroccan Carrot and Chickpea Salad

1. Preparation

Rinse and drain the canned chickpeas under cold water, then set aside.

Peel 4 medium carrots and cut them into thin matchsticks or use a grater to shred them.

Finely chop 1 small red onion and set aside.

Chop a handful of fresh parsley and mint leaves.

2. Making the Dressing

In a small bowl, whisk together the juice of 1 lemon, 2 tablespoons of olive oil, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and a pinch of salt and pepper until well combined.

3. Combining Ingredients

In a large mixing bowl, combine the prepared carrots, chickpeas, red onion, parsley, and mint.

Pour the dressing over the salad ingredients and toss gently until everything is well coated.

4. Serving

Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice as desired.

Serve immediately or let it sit for about 10 minutes to allow the flavors to meld together.