Chickpea Salad with Parsley, Lemon & Sun-dried Tomatoes
It was a chickpea day for me yesterday. Made two different chickpea salads, this is one of them and comes from our member "Franklinfamily". The flavor was refreshingly delicious.
Yield
4 servingsPrep
8 minCook
5 minReady
15 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
olive oil
|
|
| 1 | tablespoon |
cumin seeds
|
|
| 31 | ounces |
chickpeas (garbanzo beans)
2 cans, raised and drained |
|
| 1 |
cucumbers
peeled, seeded and chopped |
|
|
| ½ | cup |
parsley leaves
freshly chopped |
|
| ⅓ | cup |
sundried tomatoes
thinly sliced, drained oil-packed |
|
| ¼ | cup |
lemon juice
fresh |
|
| 1 | clove |
garlic
minced |
|
| ¼ | teaspoon |
red pepper flakes
dried, crushed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
olive oil
|
|
| 15 | ml |
cumin seeds
|
|
| 895.9 | ml/g |
chickpeas (garbanzo beans)
2 cans, raised and drained |
|
| 1 | each |
cucumbers
peeled, seeded and chopped |
|
| 118 | ml |
parsley leaves
freshly chopped |
|
| 79 | ml |
sundried tomatoes
thinly sliced, drained oil-packed |
|
| 59 | ml |
lemon juice
fresh |
|
| 1 | clove |
garlic
minced |
|
| 1.3 | ml |
red pepper flakes
dried, crushed |
|
Directions
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.
