Tuesday, June 5, 2012
Persian Chickpea Salad
1 T olive oil (I substituted grapeseed oil, I thought the flavor might be better in it.)
1/2 tsp cinnamon
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp ground cayenne pepper
1 Can (19 oz) chickpeas
1/2 small red onion
1 4-in. piece seedless cucumber
3 plum tomatoes
2 T thinly sliced fresh mint
2 oz queso fresco or feta cheese (I used feta. I love feta.)
Toasted pita bread
1. For dressing, juice lemon to measure 3 T juice. Whisk together lemon juice, oil, cinnamon, cumin,salt, and cayenne pepper in bowl.
2. For salad, drain and rinse chickpeas in colander. Chop onion half and place in strainer, rinse under cold running water. Drain onion and pat dry with paper towel.
3. Chop cucumber; seed and chop tomatoes. Add chickpeas, onions, cucumber, and tomatoes to dressing; toss to coat. Thinly slice mint and fold into salad.
4. Dice queso fresco. Serve each salad in toasted pita bread, topped with queso fresco or feta.
Yield: 4 servings
I am going to try substituting a different kind of bean so my husband can have this. It's so so good. Any suggestions on what other bean I should try?