Ingredients

• 2 cups carrots, julienned
  
• 1 small fennel bulb, very thinly sliced
  
• 15 ounces can chickpeas, rinsed and drained
  
• 2 tablespoons chopped parsley
  
• 2 tablespoons chopped green onion, green part only
  
• 2 tablespoons fresh lemon juice
  
• 2 tablespoons extra virgin olive oil
  
• ¹/₂ tablespoon whole cumin seed
  
• salt and pepper to taste
  
• crumbled feta or ricotta salata cheese for topping (optional)