This is our crunchy carrot salad .
Peel the carrots with a vegetable peeler , remove the top , and shred them with an electric salad shredder or with a food processor with a shredding disc .
Then add in drained chickpeas and raisins that you previously soaked for 5 minutes .
Now set the bowl aside and make the dressing .
To a small jar , add finely chopped shallots , mustard , maple syrup , freshly squeezed lemon juice , extra virgin olive oil , salt , black pepper , a tiny bit of cumin , and chopped parsley .
Shake the dressing until well combined .
Pour the dressing over the shredded carrots .
Toss well , and let the flavors melt in the fridge for about 15 minutes .
Taste and adjust for salt , maple syrup , or lemon .
And then transfer onto a serving platter .
Sprinkle with chopped walnuts , freshly chopped parsley , and