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

Name: Moroccan Chick Pea, Carrot, and Black Olive Salad With Cayenne/C
Prep time: 20 min
Total time: 20 min
Yield: 6-8 serving(s)
Ingredients: 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

Submitted 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."

Download

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.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

zeldaz51

United States

<p>This site has gotten so horribly bad over the past couple of years, I have stopped using it to manage my recipes and have gone over to using another one, which I have been forbidden to mention on Food.com. It's no secret that there are competitors; send me a message if you are in the same boat and would like to know. For now, I only frequent a few of the forums and that's it. The Titanic has sailed!</p>

View Full Profile