Chickpea Salad with Cumin Vinaigrette
- For the cumin vinaigrette
- 2 teaspoons cumin seeds
- 1 teaspoon cracked black peppercorns
- 2 teaspoons dried oregano
- 1/2 cup plus 1 tablespoon olive oil
- 1 clove garlic, minced
- 2 tablespoons red wine vinegar
- For the chickpea salad
- 2 15-ounce cans chickpeas, drained and rinsed
- 1/2 cup kalamata olives, pitted and sliced lengthwise
- 2 scallions, thinly sliced
- 1 tablespoon slivered mint leaves
- 1 ounce feta cheese, cubed
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Chickpeas (2 15-ounce cans)
- Cumin seeds (2 teaspoons)
- Garlic (1 clove)
- Mint, leaves (1 tablespoon)
- Oregano, dried (2 teaspoons)
- Scallions (2)
- Condiments
- Kalamata olives, pitted and sliced (1/2 cup)
- Red wine vinegar (2 tablespoons)
- Cooking & Baking
- Olive oil (9/16 cup)
- Peppercorns, cracked black (1 teaspoon)
- Dairy
- Feta cheese (1 ounce)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published January 20, 2011 (2 years ago).
44 people saved this recipe.
