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

  18 oz or 510g

• Sun-dried tomatoes

  Packed in oil, drained

  ½ cup or 55g

• Parsley

  Spices, dried

  ¾ cup or 19g

• Spearmint

  Fresh

  ¼ cup or 23g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Lemon zest

  1 lemon or 4g

• Cucumber

  Peeled, raw

  2 ⅔ cup, pared, chopped or 355g

• Salt

  Table

  ½ tsp or 3g

Directions

1. Heat the olive oil in a heavy skillet over medium heat. When the oil is hot, add the cumin seeds and crushed red pepper and cook over medium heat, stirring constantly, for about one minute or until the seeds are toasted. The cumin will turn slightly darker in color and smell toasty.
2. Turn the heat to medium low and add the garlic. Cook, stirringly frequently, for about three minutes or until the garlic is turning golden. Do not let it scorch or turn brown.
3. Add the drained chickpeas and the chopped tomatoes and turn the heat up to medium high. Cook, stirring frequently, until the chickpeas are warmed through and are shiny with oil. Turn off the heat.
4. Strip any remaining stems away from the Italian parsley. Finely mince the parsley and the mint and toss this with the chickpeas. Stir the lemon juice and zest into the chickpeas.
5. Peel the cucumber and cut it in half lengthwise. Scrape out (and discard) the seeds with the tip of a teaspoon or grapefruit spoon. Dice the cucumber into small, 1/2-inch square cubes. Toss the cucumber with the chickpeas. Taste for salt. If necessary, add flaky sea salt to taste.
6. Refrigerate for at least an hour before eating. This salad is best after it has had a chance to sit overnight in the fridge, letting its spices and juices soak together. Serve slightly warm or room temperature. Enjoy!

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