INGREDIENTS
4 cups
grated carrots
1 1/2 cups
cooked chickpeas, rinsed and drained
7
medjool dates, pitted and chopped
4
scallions, white and green parts, chopped
1/2 cup
coarsely chopped fresh cilantro
3 tbsp
olive oil
Zest and juice of 2 limes
3/4 tsp
ground cumin
1/4 tsp
freshly-grated nutmeg
1/2 tsp
turmeric
1/4 tsp
crushed red pepper flakes
1/2 tsp
sea salt
1/2 tsp
freshly-cracked black pepper
1/2 cup
shelled roasted pistachios, coarsely chopped
1 cup
crumbled feta cheese