Chickpea Salad W/parsley, Lemon And Sun-dried Tomatoes

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 1/8 cup olive oil
• 1 tablespoon cumin seed
• 2 (15 1/2 ounce) cans garbanzo beans, rinsed and drained
• 1 cucumber, peeled, seeded and chopped
• 1/2 cup fresh parsley, chopped
• 1/3 cup thinly sliced sun-dried tomato
• 1/4 cup fresh lemon juice
• 1 garlic clove, minced
• 1/4 teaspoon dry crushed red pepper

Recipe

• 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.