Carrot and Chickpea Salad With Olives and Cumin Vinaigrette

Serving Size: 2

1 (15 oz) can chickpeas, rinsed and drained
2/3 cup kalamata olives, pitted and chopped
4 medium carrots, peeled and shredded in a food processor or coarsely grated
1/2 cup chopped fresh cilantro
4 scallions, white and light green parts, finely chopped

Vinaigrette
1 medium clove minced garlic
zest of 1/2 lemon and juice of the whole lemon
1 tablespoon ground cumin
2 teaspoons Hungarian paprika
1 pinch cayenne pepper
1 teaspoon salt and pepper to taste
3 tablespoons extra virgin olive oil

In a large bowl, combine the chickpeas, olives, carrots, cilantro and scallions.
To make the vinaigrette, combine all the ingredients in a jar with a tight
fitting lid and shake until emulsified. Drizzle the dressing over the salad and
toss to coat.You may not need all the dressing, depending on your taste.
Check the seasoning and serve or refrigerate for a few hours and let salad come
back to room temperature before serving.

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