Chickpea and Carrot Salad with Parsley and Olives

Name: Chickpea and Carrot Salad with Parsley and Olives
Yield: 4 to 6 servings
Ingredients: One 15-to 16-ounce can chickpeas, drained and rinsed; 1 cup packed grated carrots (see Note); 1/2 cup minced fresh parsley; 2 to 3 scallions, green parts only, thinly sliced; 1/2 cup chopped green pimiento-stuffed olives; Juice of 1/2 to 1 lemon, to taste; 2 tablespoons extra virgin olive oil; 1/2 teaspoon ground cumin; Salt and freshly ground pepper to taste

January 24, 2012

This adaptation of a traditional Middle Eastern salad is filled with vigorous flavors and textures. I especially like it with Middle Eastern-or Spanish-themed meals. For a light summer meal, serve this with Sweet and White Potato Salad with Mixed Greens (page 188).

Cooks' Note

For greater ease, use baby carrots, eliminating the need to peel and cut before grating. Even easier is using pregrated carrots, but make sure they’re fresh and not dried out.

Recipe notes

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