Kat Can Cook

0 In a small bowl, cover the raisins with boiling water and let them sit to reconstitute while the prep the rest of the salad.
1 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.
2 Grate the carrots either by hand or using the grating attachment of a food processor.
3 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.
4 Toss well to combine.
5 Serve or refrigerate until ready to serve where it will keep for up to a week in the fridge.
6 Enjoy!