INGREDIENTS
4 cups
Carrots
1 1/2 cups
Chickpeas, cooked
1/2 cup
Cilantro, fresh
2
Limes, Zest and juice of
7
Medjool dates, pitted and chopped
4
Scallions
1/2 tsp
Black pepper, freshly-cracked
1/4 tsp
Nutmeg
1/4 tsp
Red pepper flakes
1/2 tsp
Sea salt
1/2 tsp
Turmeric
3 tbsp
Olive oil
3/4 tsp
Cumin, ground
1/2 cup
Pistachios, roasted
1/2 cup
Feta cheese