Ingredients
-
1
-
1
-
2
-
1/2
-
2
-
1 1/2
-
1
-
2
-
1
-
1
-
-
-
-
-
Directions
Chickpea Salad With Cumin Vinaigrette, No such thing as too many chickpea salads! This was an especially good version I thought, altered a bit with my own and my BF’s taste in mind. Extremely easy and no cooking involved, particularly good for lunch at the office or a weekend picnic since it’s best at room temperature. If you’d like to make this for a no-cook summer dinner, it’s a main meal for two with a side of green vegetables or a side dish for four. A Sara Foster recipe from the 4/2007 version of Cottage Living., Very good. I added another clove of garlic and used canned garbanzo beans. This will be made again and again. Thanks for posting!, I have been wanting to try this recipe for sometime. Quick and easy but most of all delicious! 100 times better than the chick pea salads I have been purchasing. A keeper for sure.
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Steps
|
1
Done
|
Stir Together First 7 Ingredients in a Bowl. Slowly Whisk in Oil Until Well Blended. |
|
2
Done
|
Toss Chickpeas and Next 4 Ingredients in Large Bowl, and Drizzle With Vinaigrette. |
|
3
Done
|
Add Sea Salt and Pepper. Add Feta Cheese and Toss Gently. Serve Immediately at Room Temperature or Chill Until Ready to Serve. |
