Servings: Serves 4–6, plus extra vinaigrette
Ingredients 1 1/2 tsp. cumin seeds3 Tbsp. sherry vinegar1/2 cup extra-virgin olive oilSea salt and freshly ground pepper1 can (15 ounces) chickpeas , rinsed well and drained2 cups julienned carrot1/2 cup finely chopped celery3/4 cup pitted black olives , halved1/2 cup raisins2 Tbsp. finely chopped fresh chives1/2 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.