Carrot Salad with Chickpeas, Raisins, and Honey-Harissa Dressing

In a small bowl, cover the raisins with boiling water and let them sit to reconstitute while you prep the rest of the salad. In a large serving bowl, whisk together the shallot, lemon juice, mustard, honey, harissa, a pinch of salt and pepper. Stream in the olive oil, whisking to combine. Grate the carrots either by hand or using the grating attachment of a food processor. To the serving bowl of dressing, add the shredded carrots and chickpeas. Using a slotted spoon or fork, lift the plump raisins out of the water and add those in along with the parsley, chives, and another pinch of salt. Toss well to combine. Serve or refrigerate until ready to serve where it will keep for up to a week in the fridge. Enjoy!