Instructions

1. Drain the chickpeas and scatter them into a mixing bowl.
2. Thinly slice the celery and add to the chickpeas. Chop the leaves of the celery and set aside.
3. Mince the garlic and add to the chickpeas.
4. Grate the carrot and to the chickpeas.
5. Season to taste, then add the black cumin seeds, oil and vinegar.
6. Toss well then transfer the salad to a serving bowl.
7. Dust with the paprika and garnish with the celery leaves.