Chickpea Salad With Cumin and Lemon |
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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 4 |
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This is a recipe from the Coup de Pouce. This is an express recipe. Ingredients:
2 pita bread |
3 tablespoons lemon juice |
2 tablespoons olive oil |
2 teaspoons ground cumin |
3/4 teaspoon salt |
1/4 teaspoon cayenne pepper |
19 ounces chickpeas, rinsed and drained |
3 plum tomatoes, chopped |
1 cup english cucumber, chopped |
1 cup green bell pepper, chopped |
3 green onions, cut in fine strips |
1/2 cup walnuts, chopped |
1/4 cup fresh mint, chopped or 1 teaspoon dried mint |
8 boston lettuce leaves |
1/3 cup feta cheese, crumbled |
Directions:
1. Cut each pita bread in 8 slices. Put slices on a baking sheet and cook under the preheated grill 1 to 2 minutes or until crispy. In a large bowl, with a whisk, mix lemon juice, oil, cumin, salt and cayenne pepper. Add chickpeas, tomatoes, cucumber, bell pepper, green onions, nuts and mint. Stir.
2. Put 2 lettuce leaves on each bowl (4 bowls) and distribute chickpea salad. Sprinkle with feta cheese. Serve with pita slices.
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