Prep 20 mins
Cook 0 mins
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.
- 1 medium shallot, finely minced (2 tsp.)
- 1 small garlic clove, finely minced (1/2 tsp.)
- 3 tablespoons red wine vinegar
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon sweet paprika
- 1⁄4 teaspoon cayenne
- fresh ground black pepper
- 1⁄4 cup olive oil
- 1 tablespoon coarsely chopped cilantro
- 2 cups cooked chickpeas
- 12 kalamata olives (1/2 c.) or 12 alfonso olives, slivered (1/2 c.)
- 2 large carrots, shredded with the shredder blade in a food processor (2 c.)
- 1 large carrot, cut into thin julienne strips (1 c.)
- 3 tablespoons coarsely chopped cilantro
- Dressing: Combine the shallot through the black pepper in a small bowl, then whisk in the olive oil and stir in the cilantro.
- 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.