Moroccan Chick Pea, Carrot, and Black Olive Salad With Cayenne/C
- Ready In:
- 20mins
- Ingredients:
- 14
- 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.
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RECIPE SUBMITTED BY
zeldaz51
United States
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