Warm Chickpea Salad with Cumin & Garlic
- 3 tablespoons olive oil
- 2 tablespoons whole cumin seeds
- 1/4 teaspoon dried red pepper flakes, or to taste
- 4 garlic cloves, finely minced
- 2 15-ounce cans chickpeas (garbanzo beans), rinsed and drained
- 1/2 cup oil-packed sun-dried tomatoes, drained and finely chopped
- 3/4 cup Italian parsley, leaves only
- Small handful fresh mint leaves
- 1 lemon, zested and juiced
- 3/4 pound English cucumber
- Flaky sea salt
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Chickpeas (2 15-ounce cans)
- Cumin seeds, whole (2 tablespoons)
- English cucumber (3/4 pound)
- Italian parsley (3/4 cup)
- Lemon (1)
- Mint, fresh leaves (1 Small handful)
- Tomatoes, oil-packed sun-dried (1/2 cup)
- Cooking & Baking
- Garlic cloves (4)
- Olive oil (3 tablespoons)
- Red pepper flakes, dried (1/4 teaspoon)
- Sea salt, Flaky (1)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published July 20, 2011 (1 year ago).
491 people saved this recipe.
