Name: Chickpea Salad with Carrots, Raisins, and Almonds
Total time: 50 min
Ingredients: 2 (15-ounce) cans chickpeas, rinsed; 1/4 cup extra-virgin olive oil; 2 tablespoons lime juice; Salt and pepper; Pinch cayenne pepper; 3 carrots, peeled and shredded; 1/2 cup golden raisins; 1/4 cup chopped fresh mint; 1/4 cup sliced almonds, toasted

Why This Recipe Works

Canned chickpeas are an ideal ingredient for a salad because they can absorb flavors easily and provide texture. After heating in the microwave, the chickpeas become soft and tender, which helps them quickly sop up the tangy vinaigrette. A flavorful pairing of sweet carrots, fruity golden raisins, and earthy almonds transforms bland canned chickpeas into a bright and savory salad.

Before You Begin

The test kitchen prefers Pastene Chick Peas. Shred the carrots on the large holes of a box grater or use a food processor fitted with the shredding disk. This recipe is featured in More Mediterranean, the highly-anticipated followup to our best-seller, The Complete Mediterranean Cookbook.

Instructions

Microwave chickpeas in medium bowl until hot, about 1 minute 30 seconds. Stir in oil, lime juice, 3/4 teaspoon salt, 1/2 teaspoon pepper, and cayenne and let sit for 30 minutes.

Add carrots, raisins, mint, and almonds and toss to combine. Season with salt and pepper to taste. Serve.