Recipe for Chickpea Salad with Parsley, Lemon, and Sun-Dried Tomatoes

Site Search Engine - Search Over 300,000 Recipes

Yield:

Ingredients:

Amount	Ingredient
1/4 cup	olive oil
1 tbl	cumin seeds
2 can	garbanzo beans - (15 1/2 oz ea) rinsed, drained
	(chickpeas)
1 x	cucumber peeled, seeded,
	and chopped - (abt 1 1/3 cups)
1/2 cup	chopped fresh parsley
1/3 cup	thinly-sliced drained oil-packed
	sun-dried tomatoes
1/4 cup	fresh lemon juice
1 x	garlic clove minced
1/4 tsp	dried crushed red pepper
	Salt to taste

Instructions:

Instructions: Combine oil and cumin seeds in heavy small saucepan. Cook over medium heat 5 minutes to blend flavors, stirring occasionally. Cool completely.

Combine remaining ingredients in large bowl. Add cumin oil and toss to blend. Season salad to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

This recipe yields 6 servings.

Email this Recipe:

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.


Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:

... Chickpea Salad Sandwich - Wmh :: Chickpea Sandwich Spread ...