Moroccan Carrot & Chickpea Salad

Grate the carrots, chop the shallots, mint, and dates.

Roughly chop the almond and toast until browned and fragrant.

Make the dressing: add orange juice, lemon juice, olive oil, agave, spices, salt and chilli flakes to a small bowl. Whisk to combine

Strain and rinse chickpeas.

Add the cooked quinoa, chickpeas, arugula,  carrots, dates, shallots, mint, and toasted almonds to a large bowl.

Drizzle with the  dressing and toss to combine.