Moroccan Chickpea Salad

Name: Moroccan Chickpea Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Moroccan
Ingredients: 2 cans chickpeas (15 ounce cans, rinsed and drained, or home cooked chickpeas made from 1.5 cups dried chickpeas); 2 cups grated carrot (from about 3 large carrots); 2 cups cooked couscous (from 1 cup dried couscous); 2 ounces arugula (rocket 50g); 1/4 cup shelled pistachio nuts (toasted); 3 ounces feta cheese (crumbled); 6 dates (chopped); 3 Tablespoons chopped parsley; 3 Tablespoons extra-virgin olive oil; 3 Tablespoons lemon juice (freshly squeezed from about 1 small lemon); 1 teaspoon honey; 1 teaspoon ground cumin; 1 teaspoon paprika; 1/2 teaspoon ground turmeric; ½ teaspoon ground ginger; ½ teaspoon ground cinnamon; ½ teaspoon ground coriander; 1/2 teaspoon kosher salt (plus extra to taste); 1/2 teaspoon ground white pepper (use black pepper if you don't have white); ½ teaspoon cayenne pepper (optional)