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Sunday, November 22, 2009

Chickpea and Carrot Salad with Kalamata Olives

Chickpea and Carrot Salad with Kalamata Olives

Ingredients:

1 can chickpeas, rinsed and drained
2/3 cup kalamata olives, pitted and chopped (I have bought pitted ones at Loblaws)
2 carrots, peeled and shredded
1/2 cup chopped fresh cilantro
2 green onion/scallions, finely chopped

Vinaigrette:
1 medium garlic clove, minced/crushed
Zest of ½ lemon and juice of the whole lemon
1 tbs. ground cumin
2 tsp. paprika
pinch cayenne pepper
1 tsp. salt
black pepper, to taste
3 tbs. extra virgin olive oil

Instructions:

In a large bowl, combine the chickpeas, olives, carrots, cilantro and scallions. To make the vinaigrette, combine all the ingredients in a jar with a tight fitting lid and shake until emulsified. Drizzle the dressing over the salad and toss to coat.

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