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Receta Chickpea Salad With Parsley, Lemon, And Sun Dried Tomatoes
by Global Cookbook

Chickpea Salad With Parsley, Lemon, And Sun Dried Tomatoes
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  Raciónes: 6

Ingredientes

  • 1/4 c. extra virgin olive oil
  • 1 Tbsp. cumin seeds
  • 2 can garbanzo beans - (15 1/2 ounce ea) rinsed, liquid removed (chickpeas)
  • 1 x cucumber peeled, seeded, and minced - (abt 1 1/3 c.)
  • 1/2 c. minced fresh parsley
  • 1/3 c. thinly-sliced liquid removed oil-packed sun-dry tomatoes
  • 1/4 c. fresh lemon juice
  • 1 x garlic clove chopped
  • 1/4 tsp dry crushed red pepper Salt to taste Freshly-grnd black pepper to taste

Direcciones

  1. Combine oil and cumin seeds in heavy small saucepan. Cook over medium heat 5 min to blend flavors, stirring occasionally. Cold completely.
  2. Combine remaining ingredients in large bowl. Add in cumin oil and toss to blend. Season salad to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)
  3. This recipe yields 6 servings.