Chickpea Salad with Cumin & Garlic
Posted on February 28, 2012 by Leslie Blythe No comments
The chickpea or garbanzo bean is a legume. Its seeds are high in protein and it is one of the earliest cultivated vegetables; 7,500-year-old remains have been found in the Middle East. Chickpeas are low in fat and a helpful source of zinc, folate and protein. They are also very high in dietary fiber and hence a healthy source of carbohydrates for persons with insulin sensitivity or diabetes.
Chickpea Salad with Cumin & Garlic
Serves 4 – 6
3 Tbs olive oil
2 Tbs whole cumin seeds
¼ tsp dried red pepper flakes, or to taste
4 garlic cloves, finely minced
2 15 oz cans chickpeas (garbanzo beans), rinsed and drained
½ cup oil-packed sun-dried tomatoes, drained and finely chopped
¾ cup Italian parsley, leaves only
Small handful fresh mint leaves
1 lemon, zested and juiced
¾ lb English cucumber
Flaky sea salt
Heat the olive oil in a heavy skillet over medium heat. 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. The cumin will turn slightly darker in color and smell toasty.
Turn the heat to medium-low and add the garlic. Cook, stirringly frequently, for about three minutes or until the garlic is turning golden. Do not let it scorch or turn brown.
Add the drained chickpeas and the chopped tomatoes and turn the heat up to medium high. Cook, stirring frequently, until the chickpeas are warmed through and are shiny with oil. Turn off the heat.
Strip any remaining stems away from the Italian parsley. Finely mince the parsley and the mint and toss this with the chickpeas. Stir the lemon juice and zest into the chickpeas.
Peel the cucumber and cut it in half lengthwise. Scrape out (and discard) the seeds with the tip of a teaspoon or grapefruit spoon. Dice the cucumber into small, 1/2-inch square cubes. Toss the cucumber with the chickpeas. Taste for salt. If necessary, add flaky sea salt to taste.
Refrigerate for at least an hour before eating. 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. Serve slightly warm or room temperature.
