Tandoori-Spiced Carrot & Chickpea Salad

Ingredients

Dressing:

• ¼ cup extra virgin olive oil

• 1 tsp. The Spice Hunter Granulated Lemon Peel

• ¼ cup freshly squeezed orange juice
• 1 Tbsp. honey

• 1 Tbsp. The Spice Hunter Tandoori Global Fusion Rub

Salad:

• 1 lb. carrots, peeled and grated
• ⅓ cup finely diced dried apricots
• ½ cup unsalted pepitas
• ½ cup chopped cilantro
• 1 (15 oz.) can chickpeas, drained and rinsed
• 1 cup cooked quinoa
• 2 Tbsp. finely minced shallots
• 1 garlic clove, minced
• Salt, to taste
• 3 cups baby arugula