• 1 1/2 tsp. cumin seeds
• 3 Tbsp. sherry vinegar
• 1/2 cup extra-virgin olive oil
• Sea salt and freshly ground pepper
• 1 can (15 ounces) chickpeas , rinsed well and drained
• 2 cups julienned carrot
• 1/2 cup finely chopped celery
• 3/4 cup pitted black olives , halved
• 1/2 cup raisins
• 2 Tbsp. finely chopped fresh chives
• 1/2 cup cilantro leaves

To make vinaigrette: In a small pan, toast cumin seeds over medium heat for about 1 minute, shaking pan so seeds do not burn. Transfer to a cutting board and coarsely chop seeds, then place in a small bowl. Add vinegar and then oil in a slow stream, whisking until well blended. Season to taste with salt and pepper.

To make salad: Combine chickpeas, carrot, celery, olives, raisins, chives, and cilantro in a large bowl. Add 1/4 cup vinaigrette and mix well to combine. Taste and adjust seasoning with salt and pepper. Serve immediately.