Chickpea Salad Wparsley Lemon And Sun Dried Tomatoes Recipes

CHICKPEA SALAD WITH PARSLEY, LEMON, AND SUN-DRIED TOMATOES

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

Categories Salad Bean Citrus Tomato Quick & Easy Summer Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

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

Steps:

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

CHICKPEA SALAD W/PARSLEY, LEMON AND SUN-DRIED TOMATOES

Chickpea Salad W/Parsley, Lemon and Sun-Dried Tomatoes image

Make and share this Chickpea Salad W/Parsley, Lemon and Sun-Dried Tomatoes recipe from Food.com.

Provided by katie in the UP

Categories Beans

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1/8 cup olive oil
1 tablespoon cumin seed
2 (15 1/2 ounce) cans garbanzo beans, rinsed and drained
1 cucumber, peeled, seeded and chopped
1/2 cup fresh parsley, chopped
1/3 cup thinly sliced sun-dried tomato
1/4 cup fresh lemon juice
1 garlic clove, minced
1/4 teaspoon dry crushed red pepper

Steps:

Combine il and cumin seeds in heavy small saucepan.
Cook over med heat 5 minutes to blend flavors, stirring occasionally.
Cool completely.
Instead of sundried tomatoes in oil, I used dried tomatoes and reconstituted them in 1/2 cup of boiling water then cooled them and sliced.
Combine remaining ingredients in large bowl.
Add cumin oil and toss to blend.
Season salad to taste with salt and pepper.
This can be made a day ahead, cover and refrigerate.
Bring to room temperature before serving.

Nutrition Facts : Calories 238.3, Fat 6.6, SaturatedFat 0.8, Sodium 506.6, Carbohydrate 38.5, Fiber 7.4, Sugar 2.3, Protein 8.4

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