Summer is here and I feel like this is a perfect easy, simple yet hearty summer salad. Carrots and chickpeas are made a little more special with some cilantro, mint, cumin and coriander – I used to think I was a cumin hater but recently I’ve really been starting to love it. It takes simple carrots and chickpeas up a notch here. And my apologies to the Cilantro Haters Of The World, because this salad does have a good bit of it.
This would be a great salad to make the night before a get-together or barbecue and bring as a side. It will be sure to please any vegans as well.
The mint leaves in this salad are really crucial, I think. Somehow I forgot how awesome fresh mint leaves can be in all kinds of recipes – sweet, savory, whatever you want. I often used to skip the mint leaves in recipes, but I’ve started to make an effort to use them – they’re essential in making the flavor just a little more complex.
Carrot and Chickpea Salad
from Design Sponge
6 carrots, washed and peeled
6 cups chickpeas [I used about 4 cups and this was still good]
half a bunch of fresh cilantro
handful of fresh mint leaves
2 tablespoons whole cumin seeds, toasted
1 tablespoon whole coriander seeds, toasted
2 whole, squeezed lemons
2 cloves of garlic, minced
4 tablespoons olive oil
Salt to taste (sea salt is good)
whole cracked pepper to taste
If using dried chickpeas, cook them. Slice the carrots on the bias (no more than 1/4 inch thick). Combine carrots, chickpeas, herbs, and toasted seeds in a big bowl. Season with salt and pepper and dress with lemon juice, olive oil and the garlic and stir well.