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Ingredients:
4 cups peeled, shredded carrots
1 large lemon
3 tbs extra virgin olive oil
1 small, finely minced clove of garlic
1 tbs light brown sugar
1/2 tsp ground cumin
1/2 cup rough chopped parsley
1 well-drained 15-ounce can of chickpeas
1/2 cup crumbled feta cheese

Procedure:
Obviously there isn't any cooking involved with this recipe, and although we'll need about four cups of peeled, shredded carrots, we'll be making the dressing first.

Squeeze the juice of one large lemon through a mesh strainer into a large mixing bowl, and then add three tbs extra virgin olive oil, one small, finely-minced clove of garlic, one tbs light brown sugar and1/2 tsp ground cumin. Then, add a little salt and pepper to taste and whisk it up.

Use a food processor with a shredder attachment or an old-fashioned box grater to shred the peeled carrots.

Add 1/2 cup rough chopped parsley and one well-drained 15-ounce can of chickpeas. Toss everything to coat.

Adjust the seasonings to taste and, if you're not serving it right away, keep it cold in the fridge. Just before serving, fold in about 1/2 cup crumbled feta cheese.