The Recipe

Chickpea Salad With Cumin Vinaigrette

Name: Chickpea Salad With Cumin Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: 1 (175 g)
Ingredients: 1 tablespoon red wine vinegar; 1 lemon, juice of; 2 garlic cloves, minced; 1/2 teaspoon red pepper flakes; 2 teaspoons capers, drained; 1 1/2 teaspoons ground cumin; 1 teaspoon paprika; 2 teaspoons olive oil; 1 (15 1/2 ounce) can chickpeas, drained or 1 cup dried garbanzo beans, cooked, rinsed and drained; 1 Tomato, chopped; 1 roasted red pepper, drained and chopped (from a jar); 2 tablespoons fresh thyme (chopped); 2 tablespoons fresh parsley (chopped); sea salt, to taste; pepper, to taste; 1/4-1/2 cup feta cheese

COOK TIME : a few secondsPREP TIME : 10 minutes

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Ingredients

DESCRIPTION

No such thing as too many chickpea salads! This was an especially good version I thought, altered a bit with my own and my BF's taste in mind. Extremely easy and no cooking involved, particularly good for lunch at the office or a weekend picnic since it's best at room temperature. If you'd like to make this for a no-cook summer dinner, it's a main meal for two (with a side of green vegetables) or a side dish for four. A Sara Foster recipe from the 4/2007 version of Cottage Living.

INGREDIENTS

1 tablespoon red wine vinegar
1 lemon, juice of
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
2 teaspoons capers, drained
1 1/2 teaspoons ground cumin
1 teaspoon paprika
2 teaspoons olive oil
1 (15 1/2 ounce) can chickpeas, drained or 1 cup dried garbanzo beans, cooked, rinsed and drained
1 Tomato, chopped
1 roasted red pepper, drained and chopped (from a jar)
2 tablespoons fresh thyme (chopped)
2 tablespoons fresh parsley (chopped)
sea salt, to taste
pepper, to taste
1/4-1/2 cup feta cheese