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Moroccan Chick Pea, Carrot, And Black Olive Salad

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Ingredients

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	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.)

Nutritional information

205.2

Calories

99 g

Calories From Fat

11 g

Total Fat

1.5 g

Saturated Fat

0 mg

Cholesterol

330.6 mg

Sodium

22.9 g

Carbs

4.9 g

Dietary Fiber

1.8 g

Sugars

4.5 g

Protein

109g

Serving Size

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Moroccan Chick Pea, Carrot, And Black Olive Salad

Name: Moroccan Chick Pea, Carrot, And Black Olive Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6-8
Cuisine: American
Ingredients: : 1; : 1; : 3; : 1/2; : 1/2; : 1/4; : 1/4; : 1; : 2; : 12; : 2; : 1

Features:

Cuisine:

American

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.

40 min
Serves 6
Easy

Ingredients

Directions

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

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Steps

1 Done	Dressing: Combine the Shallot Through the Black Pepper in a Small Bowl, Then Whisk in the Olive Oil and Stir in the Cilantro.
2 Done	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.