This adaptation of a traditional Middle Eastern salad is filled with vigorous flavors and textures. I especially like it with Middle Eastern-or Spanish-themed meals. For a light summer meal, serve this with Sweet and White Potato Salad with Mixed Greens (page 188).

Ingredients

　　One 15-to 16-ounce can chickpeas, drained and rinsed

　　1 cup packed grated carrots (see Note)

　　1/2 cup minced fresh parsley

　　2 to 3 scallions, green parts only, thinly sliced

　　1/2 cup chopped green pimiento-stuffed olives

　　Juice of 1/2 to 1 lemon, to taste

　　2 tablespoons extra virgin olive oil

　　1/2 teaspoon ground cumin

　　Salt and freshly ground pepper to taste

Step 1

nutrition information

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

　　Cooks' Note

　　For greater ease, use baby carrots, eliminating the need to peel and cut before grating. Even easier is using pregrated carrots, but make sure they’re fresh and not dried out.

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).