Chickpea Salad W/Parsley, Lemon and Sun-Dried Tomatoes

1. 1

   Combine il and cumin seeds in heavy small saucepan.

2. 2

   Cook over med heat 5 minutes to blend flavors, stirring occasionally.

3. 3

   Cool completely.

4. 4

   Instead of sundried tomatoes in oil, I used dried tomatoes and reconstituted them in 1/2 cup of boiling water then cooled them and sliced.

5. 5

   Combine remaining ingredients in large bowl.

6. 6

   Add cumin oil and toss to blend.

7. 7

   Season salad to taste with salt and pepper.

8. 8

   This can be made a day ahead, cover and refrigerate.

9. 9

   Bring to room temperature before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.