Chickpea Salad with Cumin Vinaigrette
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.
Yield: Makes 4 to 6 servings
- 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.
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