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Epicurious

Chickpea Salad with Parsley, Lemon, and Sun-Dried Tomatoes

3.9

(85)

Recipe information

  • Yield

    Makes 6 servings

Ingredients

1/4 cup olive oil
1 tablespoon cumin seeds
2 15 1/2-ounce cans garbanzo beans (chickpeas), rinsed, drained
1 cucumber, peeled, seeded, chopped (about 1 1/3 cups)
1/2 cup chopped fresh parsley
1/3 cup thinly sliced drained oil-packed sun-dried tomatoes
1/4 cup fresh lemon juice
1 garlic clove, minced
1/4 teaspoon dried crushed red pepper

Preparation

  1. Step 1

    Combine oil and cumin seeds in heavy small saucepan. Cook over medium heat 5 minutes to blend flavors, stirring occasionally. Cool completely.

    Step 2

    Combine remaining ingredients in large bowl. Add cumin oil and toss to blend. Season salad to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

TagsSaladChickpeaBean and LegumeVegetableParsleyHerbs & SpicesSun-Dried TomatoTomatoLemonCitrusFruitMainSideDinnerLunchNut FreeGluten FreeDairy FreeMake AheadQuickSauteBon Appétit
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