2 large carrots, spiralized (about 4 cups carrot noodles)
1 can (16 ounces) chickpeas, drained and rinsed
1 cup raisins
1/4 cup olive oil
1/4 cup fresh lemon juice
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup feta cheese
3/4 cup chopped California walnuts
In a large bowl, combine carrot noodles, chickpeas, and raisins. Set aside.
In a small bowl, whisk together olive oil, lemon juice, cumin, chili powder, cardamom, cinnamon, salt, and pepper. Pour over carrot noodle mixture and toss until everything is coated with dressing and spices.
Top with feta cheese and California walnuts and serve.
This 100% plant based spread combines walnuts with savory lentils and sweet shallots along with ingredients that amp up the umami flavor to create the perfect vegetable forward accompaniment on any charcuterie board.
