Turkish Garbanzo & Carrot Salad
Categories: Vegetable, Salad, Turkish, Central Asian Ethnic, Side dish
Yield: 6 servings
1 tb Cumin seeds
1/3 c Olive oil
2 tb Fresh lemon juice
1 tb Honey
Sea salt to taste
1/8 ts Cayenne pepper
10 oz carrots shredded
2 c Garbanzo beans cooked
1/3 c Plums diced 1/4"
1/3 c Dates diced 1/4"
1/3 c Fresh mint torn
Toasted almond slices as required
Dried rose petals as required
Toast cumin seeds in a dry skillet until fragrant & lightly browned.
Allow to cool thengrind to a powder with a mortar & pestle oir coffee mill.
Whisk olive oil, lemon juice, ground cumin, salt & cayenne pepper together.
Set this mixture aside.
Combine carrots, chickpeas, dried pluots, mint, almonds & rose petals.
Gently toss until everything is evenly coated.
Serve immediately, or cover then refrigerate until ready to serve.
Remove from refrigerator 30 mins. before serving.
ORIGIN: Lesya Ergun, Edirne-Turkey, circa 1998