Chickpea, Carrot, and Olive Salad with Cumin Vinaigrette Recipe

Name: Chickpea, Carrot, and Olive Salad with Cumin Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
2
Transfer to a cutting board and coarsely chop seeds, then place in a small bowl.
3
Add vinegar and then oil in a slow stream, whisking until well blended.
4
Season to taste with salt and pepper.
5
To make salad: Combine chickpeas, carrot, celery, olives, raisins, chives, and cilantro in a large bowl.
6
Add 1/4 cup vinaigrette and mix well to combine.
7
Taste and adjust seasoning with salt and pepper.
8
Serve immediately.

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 tsp. cumin seeds, 3 tbsp. sherry vinegar, 1/2 c. extra-virgin olive oil, sea salt and freshly ground pepper, and more.

Yes, Chickpea, Carrot, and Olive Salad with Cumin Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chickpea, Carrot, and Olive Salad with Cumin Vinaigrette

How did you like this recipe?

Frequently Asked Questions