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Tandoori-Spiced Carrot & Chickpea Salad

¼ cup extra virgin olive oil
1 tsp. The Spice Hunter Granulated Lemon Peel
¼ cup freshly squeezed orange juice
1 Tbsp. honey
1 Tbsp. The Spice Hunter Tandoori Global Fusion Rub

1 lb. carrots, peeled and grated
⅓ cup finely diced dried apricots
½ cup unsalted pepitas
½ cup chopped cilantro
1 (15 oz.) can chickpeas, drained and rinsed
1 cup cooked quinoa
2 Tbsp. finely minced shallots
1 garlic clove, minced
Salt, to taste
3 cups baby arugula

1. In a large mixing bowl, whisk together all of the ingredients for the dressing.

2. Add the ingredients for the salad except the arugula and toss well. Cover with plastic wrap and refrigerate for at least 30 minutes or up to a few hours. When ready to serve, mix in the arugula, transfer to a serving dish and serve cold.