This may be a good time for the grater blade on your food processor. It'll save you time. Go with a firmer lentil, like beluga or Puy, so they hold shape in the salad. Chickpeas are written in the original salad so use what you have or prefer. Though you could still make this without, I suggest a good feta cheese, one made with sheeps milk, not cow. It may be an extra dollar or two but it's worth it.
4 cups grated carrots
3/4 cup cooked lentils, rinsed and drained
7 Medjool dates, pitted and chopped
1/4 cup minced red onion
5 scallions, white and green parts, finely chopped
1/2 cup roughly chopped cilantro
1/2 cup toasted pistachios
1/2 cup crumbled feta cheese
2 tablespoons extra virgin olive oil
zest and juice of two limes
1/2 teaspoon ground cumin
1/4 teaspoon fresh grated nutmeg
1/4 teaspoon tumeric
pinch of red pepper flakes
1/4-1/2 teaspoon sea salt, to taste
1/2 teaspoon fresh ground pepper
In a large bowl, combine the carrots, lentils, dates, red onion, scallions and cilantro. Break up any bits of dates that are sticking together.
In another bowl, whisk together the olive oil, zest and juice of the limes, cumin, nutmeg, tumeric, red pepper, salt and pepper.
Pour the dressing over the carrot salad and toss to coat. Give the pistachios a rough chop and sprinkle on top along with the feta cheese. Serve as is or cover and chill in the fridge.
Source : Sprouted Kitchen