Print

Chickpea and Carrot Salad with Warm Cumin Oil

Prevent your screen from going dark

Makes 4 servings 1x

Time 30 minutes

Units Scale

Ingredients

  • 1/2 cup olive oil
  • 1 clove garlic
  • 1 lemon
  • 2 tablespoons cumin seeds
  • 5 to 7 medium carrots (1 pound)
  • 3 1/2 cups cooked or canned chickpeas (two 15-ounce cans)
  • 1 bunch fresh mint
  • Salt and pepper

Instructions

  1. Put 1/2 cup olive oil in a small saucepan over low heat.
  2. Crush and peel 1 clove garlic; add it to the oil.
  3. Zest the lemon directly into the oil. Refrigerate the fruit for another use.
  4. Stir 2 tablespoons cumin seeds into the oil. Let the oil warm up slowly undisturbed until it starts to bubble steadily, 5 to 10 minutes.
  5. Trim and peel the carrots; slice them into thin coins or half-moons. Put them in a large bowl.
  6. If you’re using canned chickpeas, rinse and drain them. Add the chickpeas to the bowl.
  7. Chop 1/2 cup mint leaves; add to the bowl.
  8. When the oil is warm and slightly bubbling, discard the garlic and pour the oil over the chickpeas and carrots; stir to coat well. Sprinkle the mixture with salt and pepper and toss. Taste and adjust the seasoning, and serve.

— Recipe from How to Cook Everything Fast: Completely Revised and Updated