Friday, June 4, 2010

Roasted Cumin & chickpea salad

I found this recipe in Woman's day mag. I made it last night. It is so good. I used lemon juice instead of lime juice & yellow onions instead of red onions, because that's what we had in the house. It was still really good. This is great for a hot Summer night. I'm trying to find more cool recipes.

Roasted Cumin & Chickpea salad

By Woman's Day Kitchen from Woman's Day June 1, 2010

4 servings


3/4 tsp cumin

2 Tbsp lime juice

1/2 tsp salt

1/4 tsp pepper

2 Tbsp extra-virgin olive oil

1/2 small red onion, chopped1 celery rib, sliced

1 medium tomato, seeded and chopped

1 can (16 oz) chickpeas, rinsed and drained

1/4 cup crumbled feta


1. Heat a dry 8-in. skillet over medium heat. Add cumin and toast 1 minute or until spice is fragrant. Remove from heat.

2. In a small bowl, whisk lime juice, salt, pepper and toasted cumin until combined. Slowly add oil, whisking until blended.

3. Place onion in a large bowl and pour in dressing. Place celery, tomato and chickpeas on top of onion without mixing. Cover and refrigerate 15 minutes.

4. Add feta to bowl with chickpea mixture. Toss to combine.

1 comment:

Heidi Walker said...

Good for you but I bet the chick peas make it feel like it sticks to your ribs a little.

Man approved I bet.

I love chick peas!