Chickpea Salad With Cumin Vinaigrette

5.0(27)

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.

by Kumquat the Cats fr·published 2007-04-05

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Beans

Servings

(2–4)

Total time

10 min

prep 10 min

Calories / serving

388 kcal

Ingredients (16)

serves

1 tablespoon red wine vinegarred-wine-vinegar
1 lemon, juice oflemon
2 garlic cloves, mincedgarlic
1/2 teaspoon red pepper flakesred-pepper-flakes
2 teaspoons capers, drainedcapers
1 1/2 teaspoons ground cumincumin
1 teaspoon paprikapaprika
2 teaspoons olive oilolive-oil
1 (15 1/2 ounce) can chickpeas, drained or 1 cup dried garbanzo beans, cooked, rinsed and drainedchickpea
1 tomatoes, choppedtomato
1 roasted red pepper, drained and chopped (from a jar)bell-pepper
2 tablespoons fresh thyme (chopped)thyme
2 tablespoons fresh parsley (chopped)parsley
sea salt, to tastesalt
pepper, to tastepepper
1/4-1/2 cup feta cheese

Instructions (3 steps)

01Stir together first 7 ingredients in a bowl. Slowly whisk in oil until well blended.

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Rich recipe — supports nutrition-aware planning.