Wednesday, March 2, 2011

Roasted Cumin and Chickpea Salad

3/4 tsp cumin seeds
2 Tbsp lime juice
1/2 tsp salt
1/4 tsp pepper
2 Tbsp olive oil
1/2 small red onion, chopped
1 celery rib, sliced
1 tomato, seeded and chopped
1 cup (16 oz) chickpeas, rinsed and drained
1/4 cup crumbled feta

1. Heat a dry 8-inch skillet over medium heat. Toast cumin for 1 minute. Remove from heat.

2. Whisk lime juice, salt, pepper, and cumin in a bowl. Slowly whisk in oil.

3. Place onion in a large bowl. Pour dressing on top (don't mix). Place celery, tomato, and chickpeas on top of that. Cover and refrigerate 15 minutes.

4. Add feta. Toss to combine.

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