Chickpea Salad With Garlic-Cumin Vinaigrette

READY IN: 20mins
Recipe by morgainegeiser

This is a very healthy, herb based salad. Has a nice strong cilantro taste, making it slightly spicey, but still refreshing.

Top Review by JackieOhNo!

This was a tasty recipe that was great as a packable lunch. I made this exactly as posted, except I used cumin powder instead of cumin seed. The vinaigrette has a lovely flavor to it. For the fresh herbs, I used parsley and cilantro, which gave it a really verdant flavor. I was generous with the salt and pepper, as I find chick peas can use it. Thanks for sharing this healthy recipe! Made for Spring PAC 2010.

Ingredients Nutrition

Directions

  1. Drain and rinse canned chickpeas.
  2. Toss beans in a bowl with the onions.
  3. For the Vinaigrette: whisk olive oil with garlic, jalapeno, herbs, lemon juice, salt and pepper.
  4. Let stand for 30 minutes longer.
  5. Add cilantro leaves as garnish. Serve at room temperature.
  6. Preparation time does not include "standing" time.

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