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

Total Time
20mins
Prep 15 mins
Cook 5 mins

Wonderful and quick salad from Bon Appetit International cookbook.

Ingredients Nutrition

Directions

  1. Combine il and cumin seeds in heavy small saucepan.
  2. Cook over med heat 5 minutes to blend flavors, stirring occasionally.
  3. Cool completely.
  4. 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.
  5. Combine remaining ingredients in large bowl.
  6. Add cumin oil and toss to blend.
  7. Season salad to taste with salt and pepper.
  8. This can be made a day ahead, cover and refrigerate.
  9. Bring to room temperature before serving.

Reviews

(1)
Most Helpful

I just made this and liked it very much. I didn't have any cumin seeds so I toasted some ground cumin and added it to the evoo, it worked well infusing the oil with a toasty cumin flavor. Other than that I changed nothing.Very nice and very easy summer dish.Thanks for a great one!

CookstoRelax August 11, 2007

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