Recipe reprinted with permission from Silk Roads: A Flavor Odyssey with Recipes from Baku to Beijing by Anna Ansari (DK RED, 2025).

From the author: "This Uyghur-inspired chickpea salad will knock your socks off. Promise."

• ¾ cup (125g) dried chickpeas, cooked as per Rancho Gordo instructions
  
• 1 tbsp olive oil
  
• 1 medium carrot, peeled and julienned
  
• 1 tsp honey
  
• 1 green onion, chopped
  
• 1 tsp fine sea salt
  
• 1 garlic clove, minced
  
• handful of fresh cilantro leaves
  
• 1 tsp white wine vinegar
  
• ground cumin, for sprinkling

Serves 2–4 as a side

1. Combine the chickpeas, carrot, and spring onion in a medium bowl.
   In a separate bowl, make a simple vinaigrette by whisking together the garlic, vinegar, olive oil, honey, and salt until emulsified.
2. Dress your salad with as much of the vinaigrette as you like.
3. Top with cilantro leaves and a sprinkling of ground cumin to serve.