Chickpea Salad With Garlic-Cumin Vinaigrette

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

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2.5 (14 1/2ounce) cans chickpeas
• 1 1⁄2 cups  finely diced red onions
• 4  tablespoons extra virgin olive oil
• 4  garlic cloves, crushed
• 1  red jalapeno chile, minced
• 3  tablespoons  finely chopped minced herbs (thyme, mint, tarragon, parsley or cilantro)
• 1  tablespoon cilantro leaf
• 2  tablespoons lemon juice
• 1 1⁄2 tablespoons  crushed cumin seeds
•  salt
•  pepper

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.