Servings: Serves 4–6, plus extra vinaigrette
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.
From the January 2009 issue of O, The Oprah Magazine
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