Warm Chickpea Salad with Cumin and Garlic

Ingredients

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Cumin

  Spices, cumin seed

  2 tbsp, whole or 12g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Garlic

  Raw

  4 cloves, minced or 12g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  2 cup or 480g

• Sun-dried tomatoes

  ½ cup or 27g

• Parsley

  Raw

  ¾ cup or 45g

• Spearmint

  Fresh

  ¼ cup or 23g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Lemon zest

  1 lemon or 4g

• Cucumber

  With peel, raw

  1 cucumber or 301g

• Salt

  Table

  ½ tsp or 3g

Directions

1. Heat the olive oil in a heavy skillet over medium heat. Add cumin seeds and crushed red pepper, cooking and stirring for about one minute until seeds are toasted.
2. Reduce heat to medium low, add minced garlic, and cook for about three minutes until golden. Avoid browning.
3. Increase heat to medium high, add chickpeas and chopped tomatoes, stirring until chickpeas are warmed and shiny.
4. Off heat, add minced parsley, mint, lemon juice, and zest, stirring well.
5. Mix in diced cucumber. Season with salt to taste. Refrigerate for at least an hour, preferably overnight. Serve slightly warm or at room temperature.

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