This chickpea salad is so delicious and perfect for those warm days when you don’t want spend even a minute in front of the stove. It is hearty, healthy and paired with a gazpacho and some crusty bread, it will make a light dinner for those warm nights. Cumin adds a nice flavor to the dressing and you even add some olives and feta cheese for a Mediterranean touch to the salad. This recipe from Vegetarian Times can be served chilled or at room temperature, making it an excellent choice for summer picnics or potlucks.
1 cup dried garbanzo beans or 1 can chickpeas
1 tomato, chopped ( I used a handful of mini heirloom tomatoes)
1 roasted red pepper, chopped
2 cloves garlic, minced
1 tablespoon red wine vinegar
1/2 teaspoon red pepper flakes
1.5 teaspoons ground cumin
1 teaspoon paprika
2 teaspoons olive oil
1/4 cup mixed herbs, finely chopped ( I used mint and cilantro)
juice from 1 lemon
1. If you are using dried garbanzo beans, soak them in water overnight. Cook on stove top or pressure cooker until soft.
2. Stir together lemon juice, paprika, red wine vinegar, garlic, red pepper flakes and ground cumin. Whisk in the olive oil until well blended.
3. Toss chickpeas with chopped tomato, red pepper and herbs.
4. Drizzle with vinaigrette. Add salt and pepper, toss gently.