Moroccan Chickpea Salad

Salad

• 15 ounce can chickpeas, drained and rinsed
• 1 1/2 cups shredded carrots
• 1/2 cup diced red bell pepper
• 2 green onions, sliced thin
• 1/4 cup chopped cilantro
• 2 tablespoons chopped mint
• 1/4 cup toasted slivered almonds, or chopped pistachios
• 1/4 cup golden raisins or regular raisins

Vinaigrette

• 1/4 cup fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander, ginger, cinnamon and paprika
• 1/8 teaspoon cayenne pepper
• Kosher salt and fresh ground black pepper to taste