This Middle Eastern-style salad is adapted from Chef Charles Kelsey of Cutty's in Brookline, MA (originally published in Food and Wine, May 2010). Carrots and chickpeas are tossed in a lemon vinaigrette flavored with cilantro, smoked paprika and cumin—an unusual but delicious combination. For a sweeter variation, try adding currants, honey, and cinnamon.
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