Step by Step Miniature Stuffed Carrots Served with Onion Salad Recipe / Miniature Food Cooking

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INGREDIENTS
Carrot salad
1 pound carrots, peeled
2 tablespoons finely snipped chives or chopped green onion
2 tablespoons finely chopped fresh parsley
Optional: 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
Dressing
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
2 teaspoons honey
1 teaspoon Dijon mustard
½ teaspoon ground cumin
¼ teaspoon fine sea salt
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