Ceci Bean, Carrot and Olive Salad

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I’ve been on the hunt for new salads to pack for lunch. I really enjoy those that have beans as a main ingredient- I just find them so satisfyingly filling, high in flavour and full of healthy benefits. This salad was inspired by a recipe out of Once Upon a Tart by Frank Mentesana and Jerome Audureau who own a SoHo cafe with a great menu.

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It is a cookbook I truly enjoy.  I have reworked the recipe to my taste and proportions. Here is my version:

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Ceci Bean, Carrot and Olive Salad

  • 2 cups cooked Ceci Beans (also known as chickpeas or garbanzo beans)
  • 5 medium carrots, scraped and roughly shredded
  • 1 cup of pitted olives (black Greek oil cured, Kalamata or even green Picholine)
  • 1/4 cup finely minced celery
  • 1 small shallot, minced
  • 1 green onion minced, green part included
  • 1/2 cup minced cilantro, leaves only
  • 1 small garlic clove minced to a paste with a little lemon salt
  • zest from one small lemon
  • juice from 2 small lemons
  • 4 Tablespoons EV olive oil
  • 1 teaspoon paprika
  • 1 Tablespoon freshly ground cumin seeds
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Mix the Ceci beans, carrots, olives, celery, cilantro, shallot and green onion in a medium mixing bowl. Make a vinaigrette out  of the remaining ingredients adding the oil in bit by bit to emulsify. Pour over and stir to combine. Chill for at least an hour before serving.

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Enjoy!

xo

4 comments

  1. Gabi says:

    Deborah- Thanks yes it’s funny how many names some food have!

    b- Thanks- ghope you’re having a fun wrap up to your Summer!

    Marie- Aw Thanks!

  2. Marie says:

    Having all these ingredients on hand most of the time, I have to try this! You make it sound and look so good!

  3. b says:

    I love all the flavours in your reworked salad. Just what we need on these hot, hot……summer days:D

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