Peter Som’s Crunchy Carrot and Chickpea Salad with Lime Cumin Vinaigrette

25min · 4 servings This salad is crisp, crunchy and refreshing- it’s the perfect counterpoint to a heartier main dish like ribs or fried chicken. The fresh pop of lime, along with cilantro and some crumbled queso play well with a citrusy smokey dressing. I used a mandoline. If you have one - fabulous! If you don’t- use a vegetable peeler. You’ll be amazed how impressive and easy shaving a few carrots can be! Ingredients • 4 carrots, multicolored if available • 2 mini seedless cucumbers or half an English cucumber • 2-3 handfuls arugula • 1 stalk celery • 1 15oz can chickpeas, drained and rinsed • ⅓ cup crumbled queso fresco • ¼ cup cilantro leaves • Sesame seeds, for finishing Fleur de sel, for finishing Dressing • Juice of 2 limes • 2 tbsp Dijon mustard • 1 tbsp mustard