Chickpea Salad with Cumin Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is delicious at room temperature, so it's perfect to pack for lunch at the office-or a weekend picnic. It's also good served over a bed of baby greens or leftover rice. Prep: 10 minutes. Ingredients:
1 tablespoon red wine vinegar |
juice of 1 lemon (about 4 tablespoons) |
2 garlic cloves, minced |
1/2 teaspoon crushed red pepper flakes |
2 teaspoons capers, drained |
1 tablespoon ground cumin |
1 teaspoon paprika |
1/4 cup olive oil |
1 (15 1/2-ounce) can chickpeas, drained, or 1 cup dried beans, cooked, rinsed, and drained |
1 tomato, chopped |
1 roasted red bell pepper from a jar, drained and chopped (about 1/2 cup) |
2 tablespoons chopped fresh thyme |
2 tablespoons chopped fresh parsley |
sea salt, to taste |
freshly ground pepper, to taste |
3 ounces feta, cut into 1/4-inch cubes (about 3/4 cup) |
Directions:
1. Stir together first 7 ingredients in a small bowl. Slowly whisk in oil until well blended.
2. Toss chickpeas and next 4 ingredients in a large bowl, and drizzle with vinaigrette. Add sea salt and pepper. Add feta cheese, and toss gently. Serve immediately at room temperature, or chill until ready to serve.
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