Chickpea Salad W/Parsley, Lemon and Sun-Dried Tomatoes |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Wonderful and quick salad from Bon Appetit International cookbook. Ingredients:
1/8 cup olive oil |
1 tablespoon cumin seed |
2 (15 1/2 ounce) cans garbanzo beans, rinsed and drained |
1 cucumber, peeled, seeded and chopped |
1/2 cup fresh parsley, chopped |
1/3 cup thinly sliced sun-dried tomato |
1/4 cup fresh lemon juice |
1 garlic clove, minced |
1/4 teaspoon dry crushed red pepper |
Directions:
1. Combine il and cumin seeds in heavy small saucepan.
2. Cook over med heat 5 minutes to blend flavors, stirring occasionally.
3. Cool completely.
4. Instead of sundried tomatoes in oil, I used dried tomatoes and reconstituted them in 1/2 cup of boiling water then cooled them and sliced.
5. Combine remaining ingredients in large bowl.
6. Add cumin oil and toss to blend.
7. Season salad to taste with salt and pepper.
8. This can be made a day ahead, cover and refrigerate.
9. Bring to room temperature before serving.
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