Yield: 8 servings

Salad:

3 cups shredded carrots

1 ¼ cup cooked chickpeas (garbanzo beans), rinsed and drained if canned, about 1 can

¼ cup fresh parsley leaves, chopped

¼ cup fresh cilantro leaves, chopped

3 tablespoons chopped fresh mint

2 green onions, chopped

2 tablespoons chopped almonds

Dressing:

1 teaspoon Dijon mustard

2 tablespoons lemon juice or lime juice

1 tablespoon water

1 teaspoon lemon or lime zest

1 teaspoon powdered harissa (or 1 tablespoon harissa paste), or to taste (If you can’t find it, substitute a mixture of smoked or sweet paprika, cayenne, cumin, coriander and granulated garlic)

¼ teaspoon kosher salt

2 tablespoons olive oil

Place all the salad ingredients in a salad bowl. In a small bowl, whisk together the mustard, lemon or lime juice and zest, water, harissa and salt until well-blended. Slowly whisk in the olive oil until blended. Pour the dressing over the salad and toss to coat. Serve.

Per serving: 97 calories; 5g fat; no cholesterol; 170mg sodium; 11g carbohydrate; 3g fiber; 3g sugar; 3g protein.