4 cups carrots, thinly sliced (2 small bunches carrots)
1 can chickpeas, rinsed well and drained (2 cups)
1½ cup cashews
⅓ cup cilantro, finely chopped
⅓ cup parsley, finely chopped
¼ cup red onion, thinly sliced
2 tablespoons mint, finely chopped
Dressing
¼ cup plain Greek yogurt
¼ cup cashew butter
3 tablespoons lime juice (from 1 large lime)
1 tablespoon raw honey
1 tablespoon hot sauce
¼ teaspoon cumin
¼ teaspoon chili powder
A couple dashes each of sea salt and freshly cracked black pepper
DIRECTIONS:
Toss all the salad ingredients together in a large bowl. Whisk the dressing ingredients together and add in a bit of salt and pepper to taste. Fold the dressing into the salad until fully blended. Store in the fridge in an airtight container for up to a couple days. It's best if left to marinate for a few hours in the fridge before serving.
Recipe by Love from the Land at https://www.lovefromtheland.com/creamy-carrot-chickpea-cashew-salad/