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Prep 15 mins
Cook 0 mins
A quick, easy, and tasty exotic summer salad! It's bursting with flavor as it uses a lot of fresh herbs. I got this recipe from a friend's book of Lebanese recipes.
- 15 ounces garbanzo beans, drained & rinsed (1 can)
- 1⁄2 cup red onion, chopped (about 1/2 a medium sized onion)
- 2 tablespoons garlic, minced (about 4 cloves)
- 1 jalapeno, minced (red is best if you can get it)
- 3 tablespoons cilantro, finely chopped
- 3 tablespoons mint, finely chopped
- 3 tablespoons tarragon, finely chopped
- 3 tablespoons parsley, finely chopped
- 3 tablespoons thyme
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice (the juice of 1 small lemon, or half a larger lemon)
- 1 1⁄2 teaspoons cumin seeds, crushed
- 6 tablespoons extra virgin olive oil
- salt and pepper, to taste
- First make the vinaigrette so the flavors can combine.
- Chop the herbs. I find it easiest to put all the herbs in a pile, pulling the thyme leaves off the woody stems first, and then milling back and forth across the herbs with my knife to get a fine chop quickly.
- Mince the garlic and jalapeño. If you're worried about the heat of the pepper, remove the seeds and membranes.
- In a bowl, combine the vinegar, garlic, jalapeño, herbs, lemon juice, cumin, salt, pepper and olive oil. Add the oil last. The longer the herbs, garlic and pepper hang out in the vinegar, the better the flavors will meld.
- Add the drained and rinsed chickpeas and chopped red onion. Stir to mix well.
- Serve at room temperature.