Chickpea and Carrot Salad with Warm Cumin Oil
Jim Henkens
PUBLISHED January 10, 2023
An uncommon warm salad you can easily customize: Grating the vegetables in a food processor, rather than chopping them as in the recipe, makes the salad more like a slaw. I like the teeny surprise of cumin seeds, but if you prefer a smooth dressing, pour the oil through a strainer into the bowl before serving. Home-cooked chickpeas are always excellent here, as are cannellini beans. And toasted pita wedges are the perfect accompaniment no matter what tweaks you make.
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