Chickpea Salad With Cumin And Garlic Recipes

CHICKPEA SALAD WITH GARLIC-CUMIN VINAIGRETTE

Steps:

• Drain and rinse canned chickpeas.
• Toss beans in a bowl with the onions.
• For the Vinaigrette: whisk olive oil with garlic, jalapeno, herbs, lemon juice, salt and pepper.
• Let stand for 30 minutes longer.
• Add cilantro leaves as garnish. Serve at room temperature.
• Preparation time does not include "standing" time.

CHICKPEA SALAD WITH CUMIN AND GARLIC

Steps:

• Heat the olive oil in a heavy skillet (cast iron is nice) over medium heat. When the oil is hot, add the cumin seeds and crushed red pepper and cook over medium heat, stirring constantly, for about one minute or until the seeds are toasted. The cumin will turn slightly darker in color, and smell toasty. Turn the heat to medium low and add the garlic. Cook, stirringly frequently, for about three minutes or until the garlic is turning golden. Do not let it scorch or turn brown. Add the drained chickpeas and the chopped tomatoes and turn the heat up to medium high. Cook, stirring frequently, until the chickpeas are warmed through and are shiny with oil. Turn off the heat. Strip any remaining stems away from the Italian parsley. Finely mince the parsley and the mint and toss this with the chickpeas. Stir the lemon juice and zest into the chickpeas. Peel the cucumber and cut it in half lengthwise. Scrape out (and discard) the seeds with the tip of a teaspoon or grapefruit spoon. Dice the cucumber into small, 1/2-inch square cubes. Toss the cucumber with the chickpeas. Taste for salt. If necessary, add flaky sea salt to taste. Refrigerate for at least an hour before eating. This salad is best after it has had a chance to sit overnight in the fridge, letting its spices and juices soak together into more than the sum of its parts. Serve slightly warm or room temperature. Really good at any temperature, actually.

CUMIN AND CORIANDER SPICED CHICK-PEA SALAD

Steps:

• Make the dressing:
• In a bowl whisk together the lemon juice, the vinegar, the garlic paste, the gingerroot, the cumin, the cayenne, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
• In a large bowl stir together the chick-peas, the bell peppers, the scallions, the coriander, and the dressing and chill the salad, covered, overnight.

CHICKPEA SALAD WITH CUMIN VINAIGRETTE

Steps:

• Stir together first 7 ingredients in a bowl. Slowly whisk in oil until well blended.
• Toss chickpeas and next 4 ingredients in 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.