This chickpea salad is my reverse engineering of the wonderful Tunisian salad from Healthy Living Market. The flavors and textures are nicely balanced and the unexpected spices (ground coriander and caraway) add a note of mystery. Serves 8.
2 c cooked chickpeas (canned, or prepared from approximately 7/8 c dried)
1 c carrots (about 2 medium), peeled and grated
1/4 c currants
1/4 c finely chopped cilantro or flat leaf parsley, leaves only, or a combination
1 1/2 T olive oil
1 1/2 T lemon juice
1 T fresh squeezed orange juice (optional, but nice if you have it)
1 t Kosher salt
1/8 t ground black pepper
1 1/2 t caraway seeds
1-3 t ground coriander, or to taste*
1/8-1/4 t cayenne**
Method: Add all ingredients to a glass, metal or ceramic bowl and toss to mix thoroughly. Allow flavors to develop for an hour or more, then adjust spicing to your preference. Serve at room temperature or slightly chilled.
- Ground coriander quickly loses its flavor, so get a fresh batch for this recipe. Start with 1 t then add more if needed. It should contribute a prominent but not overpowering taste.
- 1/8 t will be nicely peppery while 1/4 t will give you something bordering on “hot” which is how Healthy Living serves it.
[UPDATE: this recipe has now been updated and I would say is pretty indistinguishable from the original.]