Chickpea Salad With Cumin Vinaigrette Recipe Recipe

Name: Chickpea Salad With Cumin Vinaigrette Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons cumin seeds; 1 teaspoon cracked black peppercorns; 2 teaspoons dried oregano; 1/2 cup plus 1 tablespoon olive oil; 1 clove garlic, minced; 2 tablespoons red wine vinegar; 2 15-ounce cans chickpeas, drained and rinsed; 1/2 cup kalamata olives, pitted and sliced lengthwise; 2 scallions, thinly sliced; 1 tablespoon slivered mint leaves; 1 ounce feta cheese, cubed

Servings: persons

2 teaspoons cumin seeds
1 teaspoon cracked black peppercorns
2 teaspoons dried oregano
1/2 cup plus 1 tablespoon olive oil
1 clove garlic, minced
2 tablespoons red wine vinegar
2 15-ounce cans chickpeas, drained and rinsed
1/2 cup kalamata olives, pitted and sliced lengthwise
2 scallions, thinly sliced
1 tablespoon slivered mint leaves
1 ounce feta cheese, cubed

1
In small skillet, toast cumin and black pepper over medium-high heat until very fragrant. Transfer to mortar and pestle or spice grinder, allow to cool 5 minutes, then crush. Crumble in oregano.
2
Heat 1 tablespoon of oil in skillet over medium heat until shimmering, then add garlic. Cook until beginning to soften, about 30 seconds, then add cumin and spices and cook for additional 30 seconds. Add vinegar and stir to combine, the whisk in remaining oil to create an emulsion. Season to taste with salt and pepper.
3
Add chickpeas to skillet and simmer until cooked and soft, 5-10 minutes. Transfer to bowl and combine with remaining ingredients. Serve warm or at room temperature.

395

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 teaspoons cumin seeds, 1 teaspoon cracked black peppercorns, 2 teaspoons dried oregano, 1/2 cup plus 1 tablespoon olive oil, and more.

Yes, Chickpea Salad With Cumin Vinaigrette Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chickpea Salad With Cumin Vinaigrette Recipe

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