Receta Chickpea salad with parsley, lemon and sun dried tomatoes
Chickpea salad with parsley, lemon and sun dried tomatoes
Sorry I've been so MIA lately. Sheesh.
My cousin had a dedication party for my nephew Noah two weekends ago. With less than a week to prepare it was a little crazy but we managed.
I was in charge of the cake and making salads. I made a vanilla cake with a cookie dough center and I also made a tortellini salad as well as a chickpea salad and all were a huge hit.
I'll post about the cake another day, this cake came out well but not exactly as planned. Noah's birthday is coming up in a little more than a month and I'll be doing a similar cake but with a twist.
I went and doubled both salads but about half an hour in I'd realized that clearly wasn't enough. Next time I'll have to multiply the ingredient list by probably 4-6 times.
Chickpea salad with parsley, lemon and sun dried tomatoes
(From Bon appétite)
- 1/4 cup olive oil
- 1 Tbs cumin seeds
- 2 15.5oz cans chickpeas
- 1 cucumber, peeled, seeded and chopped
- 1/2 C chopped fresh parsley
- 1/3 C thinly sliced oil packed sun dried tomatoes (I found them already julienned in a jar)
- 1/4 C fresh lemon juice
- 1/4 tsp dried crushed red pepper
Combine oil and cumin seeds in a small, heavy saucepan. Cook over medium heat for 5 minutes, stirring occasionally. Cool completely.
Combine remaining ingredients in a large bowl. Add cumin oil and toss to blend. Season salad with sea salt and pepper to taste.
Best if made the night before. Bring to room temp before serving.
*the next time I make this I'll probably add a little red onion and instead of canned use dried beans that I've prepared in advance.