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The crunch of raw carrots can liven up almost any bowl of greens. But rather than use this root vegetable as a glorified garnish, we thought it was time to really let it shine. (Plus, you know we’ve got a thing for salads sans lettuce.) Here, we shred carrots, then pair them with chickpeas and a spicy homemade dressing. Our heat source is harissa, a North African chile paste, which you can find in your grocery store's condiments section. We love to eat this as a light lunch or as a side dish (say, with our slow-cooked salmon).
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