Warm Chickpea Salad with Cumin and Garlic

Warm Chickpea Salad with Cumin and Garlic Healthy Recipe

4 Servings

Macros/Serving: 277 Calories
Tags:vegan |


3 Tbsp Olive Oil
2 Tbsp, whole Cumin
1/4 Tsp Crushed Red Pepper Flakes
4 Cloves, minced Garlic
18 Oz Chickpeas
1/2 Cup Sun-Dried Tomatoes
3/4 Cup Parsley
1/4 Cup Spearmint
1 Lemon yields Lemon Juice
1 Lemon Lemon Zest
2 2/3 Cup, pared, chopped Cucumber
1/2 Tsp Salt


Heat the olive oil in a heavy skillet 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.

Serve slightly warm or room temperature.