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Chickpea Salad with Cumin Vinaigrette

James Baigire
Yield Makes 4 to 6 servings
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.


  • 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)

How to Make It

  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.

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