Warm Chickpea, Tomato & Cucumber Salad

1. 1

   For each serving: Heat 3/4 tsp.

2. 2

   (3 mL) dressing in small nonstick skillet on medium heat.

3. 3

   Add 2 Tbsp.

4. 4

   (30 mL) onions and 1/8 tsp.

5. 5

   (0.5 mL) garlic; cook 3 min.

6. 6

   or until onions are crisp-tender, stirring constantly.

7. 7

   Stir in 1/4 cup (50 mL) chickpeas and a heaping 1/8 tsp.

8. 8

   (0.5 mL) cumin; cook 3 min.

9. 9

   or until heated through.

10. 10

    Place in medium bowl.

11. 11

    Add 3/4 tsp.

12. 12

    (3 mL) of the remaining dressing, 2 Tbsp.

13. 13

    (30 mL) tomatoes, 2 Tbsp.

14. 14

    (30 mL) cucumbers, 1-1/4 tsp.

15. 15

    (6 mL) cheese and just under 1/2 tsp.

16. 16

    (2 mL) lemon juice; mix lightly.

17. 17

    Transfer to salad bowl.

* Per serving · 4 servings · Values may vary.

No additional tips available.