Ingredients
1 1/2 tsp. cumin seeds
3 tbsp. sherry vinegar
1/2 c. extra-virgin olive oil
sea salt and freshly ground pepper
1 can chickpeas
2 c. julienned carrot
1/2 c. finely chopped celery
3/4 c. pitted black olives
1/2 c. raisins
2 tbsp. finely chopped fresh chives
1/2 c. Cilantro leaves
Preparation
Step 1To make vinaigrette: In a small pan, toast cumin seeds over medium heat for about 1 minute, shaking pan so seeds do not burn. Transfer to a cutting board and coarsely chop seeds, then place in a small bowl. Add vinegar and then oil in a slow stream, whisking until well blended. Season to taste with salt and pepper.Step 2To make salad: Combine chickpeas, carrot, celery, olives, raisins, chives, and cilantro in a large bowl. Add 1/4 cup vinaigrette and mix well to combine. Taste and adjust seasoning with salt and pepper. Serve immediately.
