Chickpea and Carrot Salad with Warm Cumin Oil is 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. Bittman likes the teeny surprise of cumin seeds, but if you prefer a smooth dressing, pour the oil through a strainer into the bowl before serving.
Serves 4
INGREDIENTS
1/2 cup olive oil
1 clove garlic
1 lemon
2 tablespoons cumin seeds
5 to 7 medium carrots (1 pound)
3 ½ cups cooked or canned chickpeas (two 15-ounce cans)
1 bunch fresh mint
Salt and pepper
INSTRUCTIONS
Put 1/2 cup olive oil in a small saucepan over low heat.
Crush and peel 1 clove garlic; add it to the oil.
Zest the lemon directly into the oil. Refrigerate the fruit for another use.
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.
Trim and peel the carrots; slice them into thin coins or half-moons. Put them in a large bowl.
If you’re using canned chickpeas, rinse and drain them. Add the chickpeas to the bowl.
Chop 1/2 cup mint leaves; add to the bowl.
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.
