salad

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