Chickpea-Carrot-Olive salad
This comes from Once Upon A Tart…, the cookbook, and the restaurant. Erin and I happened upon it when we were looking for breakfast in New York. We ordered some quiche and tart and this salad. I took a cameraphone pic of the book and could only decipher the ingredient list, so here is what I did with that:
Grate 3 or 4 medium carrots into a large bowl. Take a handful of mixed olives (about a cup, with pits) and pit and rough chop them and add them to the bowl. Finely chop almost a full bunch of cilantro and two scallions, into the bowl. Rinse and drain two cans of chickpeas, mix into the bowl. Stir this up really well, making sure all the ingredients are well distributed.
For the dressing, in a smaller bowl: One or two cloves of garlic, finely minced. the zest and juice of one lemon. 2Tbls ground cumin, 2tsp paprika, a strong dash of red cayenne, 2tsp salt, generous grind of pepper. Whisk this until combined. Whisk vigorously and add in 3Tbs of olive oil.
mix the dressing into the salad, cover with plastic wrap and put in the fridge for an hour before serving.