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spiced carrot & chickpea salad


1 cup chickpeas, cooked and drained
1 cup cooked israeli couscous (about 1/2 cup uncooked)
(sub quinoa if gluten free)
1/4 teaspoon ground cumin
1/4 teaspoon ground ginger
1/4 teaspoon dried orange peel
a pinch of cayenne
2-3 tablespoons olive oil
smashed garlic clove
1/4 - 1/2 teaspoon dried cilantro leaves
squeeze lemon
salt & pepper
2-3 carrots peeled into ribbons
2 tablespoons dried currants
2-3 tablespoons toasted sliced almonds
small handful of fresh mint leaves



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