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Chickpea and Carrot Salad with Parsley and Olives

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).

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.

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