Chickpea, Carrot and Olive Salad with Cumin Vinaigrette

This fabulous recipe came from the Jan 2009 issue of “Oprah” Magazine.

1 ½ tsp. cumin seeds
3 tbs. Sherry vinegar
½ cup extra-virgin olive oil
Sea Salt and Freshly Ground Pepper
1 (15 oz.) can chickpeas, rinsed well and drained
2 cups julienned carrot
½ cup finely chopped celery
¾ cup pitted black olives, halved
½ cup raisins
2 tbs. finely chopped fresh chives
½ cup cilantro leaves

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 ¼ cup vinaigrette and mix well to combine. Taste and adjust seasoning with salt and pepper. Serve immediately.

I personally made a couple of “tweaks”…..I used 2 tsp Cumin Seeds and I used 2 cans of Organic Garbanzo Beans. It was great! And the longer it marinated in the vinaigrette, the more fabulous it was! Enjoy it!

Tags: Nutrition/Food