More with Chickpeas

Yum!

 Chickpea and Carrot Salad

2 (15 oz.) cans chickpeas, drained and rinsed
2/3 cup black olives, sliced thinly*
3 medium carrots, peeled  and chopped about the same size as the chickpeas
2 green onions, sliced

½ cup diced red onion

1 celery rib, thinly sliced

Vinaigrette:
1 clove garlic, minced
Zest and juice of one lemon
1 Tablespoon ground cumin
2 teaspoons paprika
Pinch of cayenne pepper
½ teaspoon salt
½ teaspoon freshly ground black pepper
3 Tablespoons olive oil

2 tablespoons cilantro leaves, chopped

In a large bowl, combine the chickpeas, black olives, carrots, onions, celery and green onions.  In a separate bowl , whisk or use an immersion blender to mix the vinaigrette ingredients together.  Pour the vinaigrette over the salad and toss. Cover and refrigerate at least overnight to allow flavors to meld together.  Serve chilled or at room temperature.

*I used a 3.75 oz can of sliced olives and did not drain them.

WebDeb sent me the original recipe and I did alter it because I thought it needed more crunch.  The tablespoon of cumin is shocking but accurate.  This is a salad I will make often!!