Moroccan Carrot Chickpea Salad

I asked Krista what to take as a side dish to our wine club potluck, and this was the recipe she suggested.
"Remember, we loved it?"
Laura chimed in with the same recipe, so I took it as a sign.

When almost everyone at the party wanted the recipe, I new it had to go on the blog. (Lorna, LMK if this replaces your go-to cauliflower salad!)

I got home from shopping for all the ingredients only to find I had forgotten to buy chickpeas. Luckily I had some dried chickpeas but with only 3 hours before I had to leave for the party, it was nip and tuck to get them boiled in time.

This recipe calls for a 15 oz. can of chickpeas which equals 1½ cups of cooked chickpeas.

Shortcut time. I boiled the dried chickpeas for 5 minutes, and let them sit covered for 45 minutes. (Ideally, they should soak overnight. Oops.)

Then I drained them and boiled them again for another 1½ hours. I mixed them into the salad while still warm and hoped for the best. Whew. It worked.

It's nice to use home-cooked chickpeas, but it would have made my life easier to just open a can.

I was in a rush and had no idea this recipe would be so successful, so didn't take any pictures. 

The original source is a blog called Popsugar. Her version calls for red pepper flakes. I've got strong opinions about adding heat to a dish and overwhelming a balance of other spices. I'm fine with something like ancho but the spicing in this salad is so delicious it doesn't need more. If, however, you are a heat-loving person, go ahead and add some.

Hints:

• Add the pistachios at the last minute so they don't lose their crunch. 
• 1 regular carrot equals approximately 1 cup of grated carrot.
• I used the (fresh and) creamy goat cheese and it was a bit challenging to crumble. I think it proves any feta will work.
• Still delicious the next day
• Serves 4. I doubled it as a side dish and there was plenty for 16.

Carrot Chickpea Salad

Dressing

3 tablespoons olive oil
Zest and juice of 2 limes
3/4 tsp  cumin
1/4 tsp nutmeg
1/2 tsp turmeric
1/2 tsp sea salt
1/2 tsp black pepper

Salad

4 cups grated carrots
1½ cups / 15 oz tin cooked chickpeas, rinsed and drained
7  dates, pitted and chopped
4 green onions, green parts, chopped
1/2 cup coarsely chopped fresh cilantro
3/4 cup crumbled feta cheese
1/2 cup roasted pistachios, coarsely chopped 

For the dressing, mix all the ingredients together. (I use my immersion blender for stuff like this.)

For the salad, mix the carrots, chickpeas, chopped dates, onions, cilantro together. 

At this point you may have to get your hands in there and rub the dates a bit so they separate. They are sticky.

Add the dressing and mix well.

Sprinkle on the feta cheese and pistachios and toss. 

An interesting selection of spices that is perfect with the lime, cilantro and chickpeas

Didn't take pictures of the process, so just something to inspire you.
Doesn't it look like the start of something special?