Chickpea Salad With Garlic-Cumin Vinaigrette |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
This is a very healthy, herb based salad. Has a nice strong cilantro taste, making it slightly spicey, but still refreshing. Ingredients:
2.5 (14 1/2 ounce) cans chickpeas |
1 1/2 cups finely diced red onions |
4 tablespoons extra virgin olive oil |
4 garlic cloves, crushed |
1 red jalapeno chile, minced |
3 tablespoons finely chopped minced herbs (thyme, mint, tarragon, parsley or cilantro) |
1 tablespoon cilantro leaf |
2 tablespoons lemon juice |
1 1/2 tablespoons crushed cumin seeds |
salt |
pepper |
Directions:
1. Drain and rinse canned chickpeas.
2. Toss beans in a bowl with the onions.
3. For the Vinaigrette: whisk olive oil with garlic, jalapeno, herbs, lemon juice, salt and pepper.
4. Let stand for 30 minutes longer.
5. Add cilantro leaves as garnish. Serve at room temperature.
6. Preparation time does not include standing time.
|
|