• 5 medium carrots, peeled and sliced into thin coins
• ½ cup cooked quinoa (¼ when dry)
• ⅓ cup golden raisins
• ⅓ cup pepitas
• ½ cup canned chickpeas, drained
• 3 tablespoons fresh flat-leaf parsley leaves, chopped
• 3 tablespoons fresh mint leaves, chopped

For the dressing:

• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup
• ¼ teaspoon cumin
• 3 tablespoon olive oil