This 5-ingredient carrot salad with chickpeas, raisins, cilantro and almonds, tossed in a citrus ginger vinaigrette is perfect for any time of the year and for any meal.

It's light, refreshing and full of nutrition! Make a big batch and enjoy all week.

Ingredients:

• For the citrus vinaigrette:
• 1/4 cup extra virgin olive oil
• 1 tablespoon fresh orange zest
• 1 tablespoon fresh lemon zest
• 2 tablespoons fresh orange juice
• 1 tablespoon fresh lemon juice
• 1 teaspoon grated ginger
• 1 teaspoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• For the salad:
• 2 cups grated carrots
• 1 (15-ounce) can chickpeas, rinsed and drained
• 1/2 cup raisins
• 1/4 cup chopped cilantro
• 1/4 cup sliced almonds
• 1/4 cup crumbled feta cheese (optional)

Instructions:

1. To make the citrus vinaigrette, combine all ingredients in a jar and shake until well-combined.
2. In a large bowl, combine the carrots, chickpeas, raisins, cilantro, almonds and feta cheese (if using).
3. Add the dressing and toss to coat.
4. Refrigerate for at least 30 minutes before serving.

Enjoy!

Tips:

• For a more flavorful salad, roast the carrots before grating them. Preheat the oven to 400 degrees F (200 degrees C). Toss the carrots with olive oil, salt and pepper. Spread the carrots on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
• If you don't have fresh ginger, you can use 1/2 teaspoon ground ginger.
• This salad is also delicious with other add-ins, such as chopped red onion, diced celery, or chopped walnuts.
• Serve this salad as a side dish, a main course, or a snack. It's also a great addition to a lunchbox or picnic basket.

Courtesy of The Healthy Epicurean