Moroccan Chick Pea, Carrot, And Black Olive Salad With Cayenne/c

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 dressing: combine the shallot through the black pepper in a small bowl, then whisk in the olive oil and stir in the cilantro.
• 2 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.