CHICKPEA SALAD WITH CUMIN AND GARLIC
Steps:
- Heat the olive oil in a heavy skillet (cast iron is nice) over medium heat. When the oil is hot, add the cumin seeds and crushed red pepper and cook over medium heat, stirring constantly, for about one minute or until the seeds are toasted. The cumin will turn slightly darker in color, and smell toasty. Turn the heat to medium low and add the garlic. Cook, stirringly frequently, for about three minutes or until the garlic is turning golden. Do not let it scorch or turn brown. Add the drained chickpeas and the chopped tomatoes and turn the heat up to medium high. Cook, stirring frequently, until the chickpeas are warmed through and are shiny with oil. Turn off the heat. Strip any remaining stems away from the Italian parsley. Finely mince the parsley and the mint and toss this with the chickpeas. Stir the lemon juice and zest into the chickpeas. Peel the cucumber and cut it in half lengthwise. Scrape out (and discard) the seeds with the tip of a teaspoon or grapefruit spoon. Dice the cucumber into small, 1/2-inch square cubes. Toss the cucumber with the chickpeas. Taste for salt. If necessary, add flaky sea salt to taste. Refrigerate for at least an hour before eating. This salad is best after it has had a chance to sit overnight in the fridge, letting its spices and juices soak together into more than the sum of its parts. Serve slightly warm or room temperature. Really good at any temperature, actually.
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Gary Andersen
[email protected]This salad is a great way to get your daily dose of vegetables.
Fareed Alloos
[email protected]I'm not a big fan of chickpeas, but I really enjoyed this salad. The dressing is amazing!
Arianna Sanchez
[email protected]I love this salad! It's so easy to make and it's always a hit at parties.
Lavern
[email protected]This salad is a great way to use up leftover chickpeas. It's also really healthy and delicious!
Rehan Banagash
[email protected]I'm not sure what I did wrong, but my salad turned out really watery.
MD shamsuddin MD shamsuddin
[email protected]This salad was just okay. I found it to be a bit too lemony.
Kingheart TV
[email protected]I'm always looking for new chickpea salad recipes, and this one definitely didn't disappoint! It's a keeper.
Nikki bean
[email protected]This salad is a great way to meal prep for the week. It's easy to make and it holds up well in the fridge.
Zenkosie Zethu Zee Mzomba
[email protected]I added some chopped walnuts to this salad for a little extra crunch. It was delicious!
Monjurul Hossain
[email protected]This salad is a great source of protein and fiber. It's also really affordable to make.
Diar Bakr
[email protected]I'm not a vegetarian, but I really enjoyed this salad. It's a great way to get your daily dose of vegetables.
Kesron Williams
[email protected]I made this salad for a picnic and it was a big hit! Everyone loved the combination of flavors.
Fahad Khan2.0 official
[email protected]This salad was really easy to make and it's a great way to use up leftover chickpeas.
Queen Tingz
[email protected]I didn't have any fresh parsley on hand, so I used dried parsley instead. It still turned out really well!
md ariyan Khan
[email protected]I followed the recipe exactly and it turned out great! I will definitely be making this again.
Mr Saddam Badshah007
[email protected]This salad was a bit too bland for my taste.
mercy ifeanyi
[email protected]I'm not usually a fan of chickpea salads, but this one was really good! The dressing was light and flavorful, and the chickpeas were cooked perfectly.
Deadbeat Gamers
[email protected]I made this salad for lunch today and it was delicious! The cumin and garlic gave it a really nice flavor.
Michael nyonje
[email protected]This chickpea salad was a hit at my last potluck! Everyone loved the fresh, lemony flavor and the crunchy vegetables.