Chickpea Salad With Parsley, Lemon, And Sun-Dried Tomatoes

By á-174942

Ingredients

• 1/4 cup olive oil
• 1 tablespoon cumin seeds
• 2 cans garbanzo beans - (15 1/2 oz ea) rinsed, drained (chickpeas)
• 1 cucumber peeled, seeded, and chopped - (abt 1 1/3 cups)
• 1/2 cup chopped fresh parsley
• 1/3 cup thinly-sliced drained oil-packed
• sun-dried tomatoes
• 1/4 cup fresh lemon juice
• 1 garlic clove minced
• 1/4 teaspoon dried crushed red pepper
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 6

Preparation

Step 1

Combine oil and cumin seeds in heavy small saucepan. Cook over medium heat 5 minutes to blend flavors, stirring occasionally. Cool completely.

Combine remaining ingredients in large bowl. Add cumin oil and toss to blend. Season salad to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

This recipe yields 6 servings.