Grate about 3 medium-sized fresh carrots until finely shredded and place in a large mixing bowl.

Add one can of drained and rinsed chickpeas along with roughly chopped cilantro and parsley into the bowl.

In a separate bowl, whisk together 2 tablespoons olive oil, the juice of one lemon, 1 teaspoon ground cumin, and 1 teaspoon ground coriander for about 30 seconds.

Pour the dressing over the salad mixture and gently toss everything together until well-coated.

If using, fold in a handful of raisins or dried cranberries and stir carefully to distribute.

Cover and refrigerate the salad for at least 15 minutes to allow flavors to meld before serving.