MEDITERRANEAN CHICKPEA SALAD

By BobD

Ingredients

• To make the dressing:
• This pretty summer salad is quickly assembled. You can also make it in winter without the tomatoes.
• 2 (15-ounce) cans chick peas, drained and rinsed
• 1/4 cup chopped flat-leaf parsley, or a combination of parsley and other herbs, such as chives, tarragon, marjoram, basil, or mint
• 1 small red bell pepper, chopped
• 2 medium tomatoes, diced
• 4 scallions, white and light green parts only, sliced (optional)
• 6 kalamata olives, pitted and quartered lengthwise
• 1 ounce feta cheese, crumbled
• 1 tablespoon fresh lemon juice
• 1 tablespoon red wine vinegar, champagne vinegar, or sherry vinegar
• 1 small garlic clove, minced or put through a press
• 1/4 teaspoon cumin seeds, lightly toasted and crushed or coarsely ground
• Salt and freshly ground pepper
• 4 tablespoons extra virgin olive oil
• 2 tablespoons plain low-fat or nonfat yogurt

Details

Servings 6
Adapted from nytimes.com

Preparation

Step 1

1. Toss together the salad ingredients. Whisk together the lemon juice, vinegar, garlic, cumin seeds, salt, pepper, olive oil and yogurt. Toss with the chickpeas.

Advance preparation: The salad can be assembled several hours before you wish to serve it. Keep in the refrigerator. Leftovers are good the next day.