Name: Chickpea, Carrot, and Olive Salad with Cumin Vinaigrette
Yield: 6
Ingredients: 1 1/2 tsp. cumin seeds -; 3 tbsp. sherry vinegar -; 1/2 c. extra-virgin olive oil -; Sea salt and freshly ground pepper -; 1 can chickpeas -; 2 c. julienned carrot -; 1/2 c. finely chopped celery -; 3/4 c. pitted black olives -; 1/2 c. raisins -; 2 tbsp. finely chopped fresh chives -; 1/2 c. Cilantro leaves -

Chickpea, Carrot, and Olive Salad with Cumin Vinaigrette

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Ingredients for - Chickpea, Carrot, and Olive Salad with Cumin Vinaigrette

1. 1 1/2 tsp. cumin seeds -

2. 3 tbsp. sherry vinegar -

3. 1/2 c. extra-virgin olive oil -

4. Sea salt and freshly ground pepper -

5. 1 can chickpeas -

6. 2 c. julienned carrot -

7. 1/2 c. finely chopped celery -

8. 3/4 c. pitted black olives -

9. 1/2 c. raisins -

10. 2 tbsp. finely chopped fresh chives -

11. 1/2 c. Cilantro leaves -

How to cook deliciously - Chickpea, Carrot, and Olive Salad with Cumin Vinaigrette

1. Stage

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.

2. Stage

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.