A wonderfully fresh dish easily made with woodsy winter carrots or the more delicate ones in spring. The roasted chickpeas add body for a full meal with bigger servings (great desk lunch!) Lots of possible substitutions here - use whatever herbs, nuts or greens you have or prefer. The dates here are excellent and play with the natural sweetness of very well.
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<br />This makes a big batch to be eaten by a crowd (it's always gone first!) or over the course of a few meals. Half this if you're worried about finishing.
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<br />Inspired by the Marrakesh Carrot Salad in Bowl + Spoon from Sara Forte of Sprouted Kitchen

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