Moroccan-Spiced Carrot & Chickpea Salad - Once Upon a Chef

Ingredients

• ¼ cup extra-virgin olive oil
• 1 teaspoon lemon zest, (from one lemon)
• 3 tablespoons lemon juice
• ¼ cup freshly squeezed orange juice, (from one large orange)
• 1½ tablespoons honey
• ¾ teaspoon salt
• 1 teaspoon ground cumin
• ½ teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground coriander
• ¼ teaspoon ground allspice
• ¼ teaspoon cayenne pepper
• 1 lb carrots, (peeled and shredded)
• 1/3 cup currants
• ½ cup slivered almonds, (toasted (see note))
• ½ cup chopped fresh mint or cilantro, ((or a combination) plus more for serving)
• 1 (15-oz) can chickpeas, drained and rinsed
• 2 tablespoons finely minced shallots, (from one large shallot)
• 1 clove garlic, (minced)