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Chickpea, Carrot, and Olive Salad with Cumin Vinaigrette
Mediterranean olives, chickpeas, and carrots get a zesty lift from a cumin vinaigrette.
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Nutritional Information
(per serving)
| Calories | -- |
| Total Fat | -- |
| Saturated Fat | -- |
| Cholesterol | -- |
| Sodium | -- |
| Total Carbohydrate | -- |
| Dietary Fiber | -- |
| Sugars | -- |
| Protein | -- |
| Calcium | -- |
Con Poulos
Serves: 6 Edit
Yields: 6 servings plus extra vinaigrette
Ingredients
| U.S. | Metric | Conversion chart |
- 1.5 teaspoon(s) cumin seeds
- 3 tablespoon(s) sherry vinegar
- .5 cup(s) extra-virgin olive oil
- Sea salt and freshly ground pepper
- 1 can(s) (15-ounce) chickpeas, rinsed well and drained
- 2 cup(s) julienned carrot
- .5 cup(s) finely chopped celery
- .75 cup(s) pitted black olives, halved
- .5 cup(s) raisins
- 2 tablespoon(s) finely chopped fresh chives
- .5 cup(s) 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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Reprinted with permission of Hearst Communications, Inc.
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