Chickpea Salad with Cumin Vinaigrette

Name: Chickpea Salad with Cumin Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 850 grams chickpeas, drained and rinsed; 2 teaspoons cumin seeds; 28 grams feta cheese, cubed; 1 clove garlic, minced; 118 milliliters kalamata olives, pitted and sliced lengthwise; 1 Tbsp slivered mint leaves; 118 milliliters olive oil; 2 teaspoons dried oregano; 1 teaspoon cracked black peppercorns; 2 Tbsps red wine vinegar; 2 scallions, thinly sliced

Chickpea Salad with Cumin Vinaigrette is a gluten free and vegetarian side dish. This recipe serves 4. One serving contains 483 calories, 12g of protein, and 36g of fat. If you have chickpeas, cumin seeds, kalamatan olives, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In small skillet, toast cumin and black pepper over medium-high heat until very fragrant.

Ingredients you will need

Black Pepper

Cumin

Toast

Equipment you will use

Frying Pan

Transfer to mortar and pestle or spice grinder, allow to cool 5 minutes, then crush. Crumble in oregano.

Ingredients you will need

Oregano

Equipment you will use

Mortar And Pestle

Heat 1 tablespoon of oil in skillet over medium heat until shimmering, then add garlic. Cook until beginning to soften, about 30 seconds, then add cumin and spices and cook for additional 30 seconds.

Ingredients you will need

Garlic