Chickpea and Carrot Salad

This has become my favorite salad, no contest, this summer.

I have made it on three different occasions, and the leftovers are the coveted go-to for second day lunch.  Also, leaving the chicken out does no harm to the flavor, salad integrity and general appeal, for those of you who like to have meatless options.  I have to double the recipe to keep the peace, and to keep everyone happy.  I'm not kidding.  Even the eight-year-old boy eats it.

The thing I love?  I've adapted it to be NO-COOK.  Which, for those of you looking a heat wave straight in the face, is a lovely thing on a H-O-T night.  

Here's what to do:

Chickpea and Carrot Salad
Serves 4-6
[adapted from Janssen's blog]

For the Salad:

4 cups chickpeas, cooked (or 2-15 ounce cans) rinsed and drained
1 pound carrots, peeled, cooked and cut into pieces 
(put your peeled carrots into the crockpot for a couple of hours on low in the morning to cook them.)
1 chicken breast, cooked and shredded
(or 1 can chicken meat, rinsed and shredded; found next to canned tuna fish in your grocery store)
6 garlic cloves, minced (or jarred equivalent of minced garlic)
2 teaspoons cumin
1 teaspoon sea salt
1 cup sliced almonds, roasted (I do this in a small omelet pan on the stove top)
1/4 cup chopped cilantro

Combine all salad ingredients and put back into warm crock pot. Make dressing and pour over salad.  Mix until salad is coated. 
Keep warm until ready to serve.

Dressing:

1 teaspoon minced garlic
1/4 teaspoon salt
2 Tablespoons apple cider vinegar
1 teaspoon dijon mustard
1 tsp cumin
1/2 teaspoon honey
pinch of cayenne pepper
1/4 cup olive oil