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Chickpea Salad With Parsley, Lemon, And Sun Dried Tomatoes
Ingredients
- 1/4 c. extra virgin olive oil
- 1 Tbsp. cumin seeds
- 2 can garbanzo beans - (15 1/2 ounce ea) rinsed, liquid removed (chickpeas)
- 1 x cucumber peeled, seeded, and minced - (abt 1 1/3 c.)
- 1/2 c. minced fresh parsley
- 1/3 c. thinly-sliced liquid removed oil-packed sun-dry tomatoes
- 1/4 c. fresh lemon juice
- 1 x garlic clove chopped
- 1/4 tsp dry crushed red pepper Salt to taste Freshly-grnd black pepper to taste
Directions
- Combine oil and cumin seeds in heavy small saucepan. Cook over medium heat 5 min to blend flavors, stirring occasionally. Cold completely.
- Combine remaining ingredients in large bowl. Add in cumin oil and toss to blend. Season salad to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)
- This recipe yields 6 servings.
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