Chickpea Salad with Cumin Vinaigrette
You can never have too many side dish recipes, so give Chickpea Salad with Cumin Vinaigrette a try. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 483 calories, 12g of protein, and 36g of fat per serving. This recipe serves 4. For $1.48 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe from Serious Eats requires canned chickpeas, scallions, olive oil, and mint leaves. 755 people were glad they tried this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a great spoonacular score of 95%. Similar recipes include Chickpea Salad with Cumin Vinaigrette, Chickpea Salad With Cumin Vinaigrette, and Chickpea & Spinach Salad With Cumin Vinaigrette & Orange Yogurt.
Servings: 4
Ingredients:
2 15-ounce cans chickpeas, drained and rinsed
2 teaspoons cumin seeds
1 ounce feta cheese, cubed
1 clove garlic, minced
1/2 cup kalamata olives, pitted and sliced lengthwise
1 tablespoon slivered mint leaves
1/2 cup plus 1 tablespoon olive oil
2 teaspoons dried oregano
1 teaspoon cracked black peppercorns
2 tablespoons red wine vinegar
2 scallions, thinly sliced
Equipment:
frying pan
mortar and pestle
whisk
bowl
Cooking instruction summary:
Procedures 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.
Step by step:
1. 1
2. In small skillet, toast cumin and black pepper over medium-high heat until very fragrant.
3. Transfer to mortar and pestle or spice grinder, allow to cool 5 minutes, then crush. Crumble in oregano.
4. 2
5. 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.
6. Add vinegar and stir to combine, the whisk in remaining oil to create an emulsion. Season to taste with salt and pepper.
7. 3
8. Add chickpeas to skillet and simmer until cooked and soft, 5-10 minutes.
9. Transfer to bowl and combine with remaining ingredients.
10. Serve warm or at room temperature.
Nutrition Information:
covered percent of daily need
