Chickpea Salad with Cumin Vinaigrette

James Baigire
This is delicious at room temperature, so it's perfect to pack for lunch at the office--or a weekend picnic. It's also good served over a bed of baby greens or leftover rice. Prep: 10 minutes.


Makes 4 to 6 servings

Recipe from



1 tablespoon red wine vinegar
Juice of 1 lemon (about 4 tablespoons)
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
2 teaspoons capers, drained
1 tablespoon ground cumin
1 teaspoon paprika
1/4 cup olive oil
1 (15 1/2-ounce) can chickpeas, drained, or 1 cup dried beans, cooked, rinsed, and drained
1 tomato, chopped
1 roasted red bell pepper from a jar, drained and chopped (about 1/2 cup)
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh parsley
Sea salt, to taste
Freshly ground pepper, to taste
3 ounces feta, cut into 1/4-inch cubes (about 3/4 cup)


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

2. Toss chickpeas and next 4 ingredients in a large bowl, and drizzle with vinaigrette. Add sea salt and pepper. Add feta cheese, and toss gently. Serve immediately at room temperature, or chill until ready to serve.