Page Title
Chickpea, Carrot and Olive Salad with Cumin Vinaigrette
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Ingredients:
•        1 1/2 teaspoons cumin seeds
•        3 tablespoons sherry vinegar
•        1/2 cup extra-virgin olive oil
•        Sea salt and freshly ground pepper
•        1 can (15-ounce) 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 tablespoons finely chopped fresh chives
•        1/2 cup cilantro leaves

Directions

1.        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.        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
Chickpea, Carrot, and
Olive Salad with
Cumin Vinaigrette