Cumin Spiced Chick-Pea Salad with Bell Pepper
Submitted by happyzhangbo
Chickpeas toss with crisp bell peppers, scallions, and cilantro in a cumin-spiked dressing brightened by ginger, garlic, and fresh lemon juice. Chill overnight for a make-ahead potluck winner.
YIELD
8 servingsPREP
10 minCOOK
0 minREADY
12 hrsThis salad improves as it sits, making it perfect for meal prep or cookouts where you need something ready in advance. The cumin and ginger dressing soaks into the chickpeas overnight, while the peppers stay crunchy and the cilantro stays fresh. Bring it to room temperature before serving so the flavors wake up.
Kitchen Tips
- Rinse and drain thoroughly: Canned chickpeas come packed in thick, salty liquid. Rinse them under cold water until the water runs clear, then drain completely.
- Overnight marinating is key: The recipe says overnight for a reason. The chickpeas need time to absorb the dressing flavors or they taste bland.
- Adjust oil to taste: Start with ⅓ cup olive oil, then add up to ½ cup if you want a richer, silkier dressing.
Variations
- Add diced cucumber and cherry tomatoes for extra crunch and freshness
- Toss in crumbled feta cheese just before serving for a Mediterranean twist
- Use lime juice instead of lemon and add diced avocado for a Latin-inspired version
Ingredients
Directions
For making the dressing:
In a bowl whisk together vinegar, lemon juice, garlic, gingerroot, cumin, cayenne, and salt and pepper to taste.
Add oil in a stream, whisking, and whisk the dressing until it is emulsified.
In a large bowl stir together chick-peas, bell peppers, scallions, cilantro.
Toss with dressing, cover and refrigerate overnight.
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