A wonderfully fresh dish easily made with woodsy winter carrots or the more delicate ones in spring. The roasted chickpeas add body for a full meal with bigger servings (great desk lunch!) Lots of possible substitutions here - use whatever herbs, nuts or greens you have or prefer. The dates here are excellent and play with the natural sweetness of very well.
This makes a big batch to be eaten by a crowd (it's always gone first!) or over the course of a few meals. Half this if you're worried about finishing.
Inspired by the Marrakesh Carrot Salad in Bowl + Spoon from Sara Forte of Sprouted Kitchen —chocolatea
1 1/2-2 cups
lemons, juiced (1/2 cup juice) and zested (3 tablespoons zest)
apple cider vinegar
dates, chopped (about 10-12, depending on size)
carrots, grated (8 cups)
parsley, chopped roughly (1 1/2 cups)
scallions, greens and whites, sliced (1 cup)