Moroccan Chickpea Salad

Browsing through the current Clean Eating magazine, the Moroccan chickpea salad caught my eye: bursting red and orange colors mixed with perly-white chickpeas, hints of green (mint) and bits of star-white (feta). Shortly, I had to make it. My version is slightly different but all Moroccan and a feast for the eyes, too.

• 1 cup cooked chickpeas
• 2 small or 1 large carrot, peeled and with a julienne peeler sliced into thin strands
• handful cherry tomatoes, quartered
• 1/2 red bell pepper, small dice
• a few spring of fresh thyme
• salt, pepper to taste
• 1 ts cumin
• pinch of cayenne pepper
• juice of 1/2 orange
• 1/2 ts honey
• 1/2 TB extra virgin olive oil (fruity type)

Place all the vegetables in a container. Remove the leaves from the thyme spring, chop (or not) and add to the salad. Add a slight bit of salt and pepper. In a cup, mix the cumin, cayenne, orange juice, honey and olive oil. Whisk, and pour over the salad. Let the flavors come together for about 1h in the fridge, and serve!