CHICKPEA SALAD w/CUMIN & GINGER

By BobD

Ingredients

• 1 tablespoon cumin seeds or ground cumin
• 3 cups cooked or canned chickpeas (rinse canned ones)
• 2 bell peppers, red, yellow or orange; cored, seeded and diced
• 1 red onion, diced
• 1 1-inch piece ginger, peeled and minced, or more to taste
• 1 tablespoon sugar, optional
• 3 tablespoons fresh lemon juice, or to taste
• Salt and pepper to taste
• Chopped fresh cilantro leaves.

Preparation

Step 1

1. In a dry pan, toast cumin seeds over medium-low heat until fragrant, about 2 minutes. Grind to a powder using a spice mill, coffee grinder or mortar and pestle. If using ground cumin, lightly toast.

2. In a large bowl, toss all ingredients but cilantro. (You can prepare dish up to this point in advance; let sit for up to 2 hours.)

3. Taste and add more salt, pepper or lemon juice if you like, garnish with cilantro, and serve.

Yield: 4 servings.