Masbia Soup Kitchen Network

#Tzimmes: Join Me in Feeding the Needy

Ruben Diaz | See my recipe >>

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Tzmmies by Diaz

Ingredients:

1 tablespoon cumin seeds
cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon honey
½ teaspoon fine sea salt, plus more to taste
teaspoon cayenne pepper
10 ounces carrots, julienne
2 cups cooked chickpeas (or one 15- ounce can, drained and rinsed)
cup medjool dates, cut into chickpea-sized pieces
cup fresh mint, chopped
For serving: lots of toasted almond slices

Preparation:

To make the dressing, first toast the cumin seeds in a dry skillet until fragrant and lightly browned, a minute or two. Let cool, and grind to a powder with a mortar and pestle.

In a bowl or jar, whisk together the olive oil, lemon juice, honey, ground cumin, salt, and cayenne pepper. Set aside.

In a medium bowl, combine the carrots, chickpeas, dates, mint, and almonds. Gently toss until everything is evenly coated. Serve immediately, or cover and refrigerate until ready to serve. (You can toss this salad, minus the almonds, hours in advance. Remove from the refrigerator 30 minutes before serving.)