​Roasted Moroccan Carrot Salad - Sheridan Fruit Co.

Ingredients

• 2lb large carrots, cut into ¼ coins or oblique shape
• ¼ cup canola oil
• ½ cup extra virgin olive oil
• 1 12 oz can chick peas, rinsed
• Zest and juice of 1 orange
• ¼ cup golden raisins
• ¼ cup dark raisins
• 1 shallot, thinly sliced
• 1 tsp ground cumin
• ¼ tsp cayenne
• ¼ tsp ground coriander
• 2 tbsp chopped cilantro
• Salt/pepper to taste