Warm Chickpea Salad with Cumin

Category: Soup & Salad, Vegetarian

Total Time: 75 mins

Servings: 4


  • 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
  • flaky sea salt


  1. Heat the olive oil in a heavy skillet (cast iron is nice) over medium heat
  2. 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
  3. The cumin will turn slightly darker in color, and smell toasty
  4. Turn the heat to medium low and add the garlic.
  5. Cook, stirringly frequently, for about three minutes or until the garlic is turning golden
  6. Do not let it scorch or turn brown
  7. Add the drained chickpeas and the chopped tomatoes and turn the heat up to medium high
  8. Cook, stirring frequently, until the chickpeas are warmed through and are shiny with oil. Turn off the heat
  9. Strip any remaining stems away from the Italian parsley
  10. Finely mince the parsley and the mint and toss this with the chickpeas
  11. Stir the lemon juice and zest into the chickpeas
  12. Peel the cucumber and cut it in half lengthwise
  13. Scrape out (and discard) the seeds with the tip of a teaspoon or grapefruit spoon
  14. Dice the cucumber into small, 1/2-inch square cubes. Toss the cucumber with the chickpeas
  15. Taste for salt. If necessary, add flaky sea salt to taste.
  16. Refrigerate for at least an hour before eating
  17. 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
  18. Serve slightly warm or room temperature. Really good at any temperature, actually.
  19. Enjoy!