Moroccan Chick Pea, Carrot, and Black Olive Salad With Cayenne/C

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READY IN: 20mins
Recipe by zeldaz51

From Sheryl and Mel London's "The Elegant Bean". You could substitute a less potent ground red chile if you like, but the combination of spicy and sweet is sublime. The two different cuts of the carrots are for textural contrast, but if you're in a rush, just shred all three in the food processor. The authors suggest serving with grilled lamb chops and couscous for a quick dinner.

Ingredients Nutrition


  1. Dressing: Combine the shallot through the black pepper in a small bowl, then whisk in the olive oil and stir in the cilantro.
  2. Salad: Toss all salad ingredients except the cilantro lightly with the vinaigrette. Sprinkle with all but a few cilantro leaves and toss again. Pile on a serving platter and garnish with the remaining cilantro leaves.

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