Moroccan Carrot and Chickpea Salad

Ingredients:

2 teaspoons cumin seed
1/4 cup olive oil
juice of 1 lemon
1 tablespoon honey
salt and cayenne pepper, to taste

2 large carrots, sliced thinly on a mandolin
2 cups chickpeas
5 medjool dates, roughly chopped
1/3 cup mint leaves, roughly chopped
2 tablespoons slivered almonds, toasted
2 tablespoons slivered pistachios, toasted

Combine dressing ingredients and set aside.

Toss carrots, chickpeas, dates, and mint together. Toss with the nuts and dressing before serving.

Moroccan Lentil Salad

Ingredients:

1/2 cup brown lentils
1 cup chickpeas
2 tomatoes, chopped
2 green onions, chopped
1-2 green chili peppers, minced
1 green bell pepper, chopped
1/2 yellow bell pepper, chopped
1 red bell pepper, chopped
juice of 1 lime
olive oil
1/2 cup cilantro, roughly chopped
salt and pepper

Soak lentils and cook until tender. Allow to cool.

Combine lentils with remaining ingredients and chill before serving.