Chickpea, Carrot, and Olive Salad with Cumin Vinaigrette
Recipe created by Cathy and Tony Mantuano
Mediterranean olives, chickpeas, and carrots get a zesty lift from a cumin vinaigrette.

This recipe is made from ingredients featured in The Great Pantry Makeover .
Servings: Serves 4–6, plus extra vinaigrette
Ingredients
  • 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
Directions
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.

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