Roasted Cumin and Chickpea Salad

By á-47

Ingredients

• 3/4 tea. cumin
• 2 Tbsp. lime juice
• 1/2 tea. salt
• 1/4 tea. pepper
• t Tbsp. extra-virgin olive oil
• 1/2 small red onion, chopped
• 1 celery rib, sliced
• 1 medium tomato, seeded and chopped
• 1 can chickpeas, rinsed and drained
• 1/4 cup crumbled feta

Preparation

Step 1

Heat a dry 8" skillet over medium heat. Add cumin and toast 1 minute or until spice is fragrant. Remove from heat.

In a small bowl, whisk lime juice, salt, pepper and toasted cumin until combined. Slowly add oil, whisking until blended.

Place onion in a large bowl and pour in dressing. Place celery, tomato and chickpeas on top of onion without mixing. Cover and refrigerate 15 minutes.

Add feta to bowl with chickpea mixture. Toss all to combine and serve.