Moroccan Chick Pea, Carrot, and Black Olive Salad With Cayenne/C
Ready In: 20 mins
Serves: 6-8
Ingredients
Dressing
- 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
Salad
- 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
Directions
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off