Warm Chickpea Salad with Cumin & Garlic
Servings: 4 people
- 3 tbsp olive oil
- 2 tbsp whole cumin seeds
- 1/4 tsp dried red pepper flakes or to taste
- 4 garlic cloves finely minced
- 2 15 oz cans chickpeas (garbanzo beans) rinsed and drained
- 1/2 cup oil-packed sun-dried tomatoes drained and finely chopped
- 3/4 cup Italian parsley leaves only
- small handful of fresh mint leaves
- 1 lemon zested and juiced
- 3/4 lb english cucumber
- sea salt
- Heat the olive oil in a heavy skillet (cast iron is nice) 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.
- 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.
- 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.
- 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.
- Peel the cucumber and cut it in half lengthwise.
- Scrape out (and discard) the seeds with the tip of a spoon.
- Dice the cucumber into small, 1/2-inch square cubes. Toss the cucumber with the chickpeas.
- Taste for salt. If necessary, add sea salt to taste.
- 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 into more than the sum of its parts.
- Serve slightly warm or room temperature.