Chickpea Salad Wparsley Lemon And Sun Dried Tomatoes Food

CHICKPEA AND SUN-DRIED TOMATO SALAD

Steps:

• Whisk together 2 tablespoons lime juice, 1/2 teaspoon lime zest, 1 tablespoon each olive oil and oil from a jar of sun-dried tomatoes and a pinch of salt. Add a 14-ounce can chickpeas (drained and rinsed), 1 chopped red bell pepper, 1/4 cup sliced sun-dried tomatoes and 1/2 cup chopped cilantro. Season with salt. Refrigerate at least 15 minutes before serving.

CHICKPEA SALAD

Steps:

• In a mixing bowl, mix together the tahini, lemon juice and garlic. Whisk in the olive oil and add the salt and pepper. To the dressing, add the chickpeas, tomatoes, parsley and scallions. Mix to combine. Adjust seasoning, if needed. Serve!

CHICKPEA SALAD WITH PARSLEY, LEMON, AND SUN-DRIED TOMATOES

Steps:

• Combine oil and cumin seeds in heavy small saucepan. Cook over medium heat 5 minutes to blend flavors, stirring occasionally. Cool completely.
• Combine remaining ingredients in large bowl. Add cumin oil and toss to blend. Season salad to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

CHICKPEA, AVOCADO AND SUN-DRIED TOMATO SALAD

Steps:

• Place the cabbage, chickpeas, olives, Sundried tomatoes and avocado into a large bowl.
• Dressing----------.
• Blend spring onions, parsley, salt and olive oil.
• Pour over salad ingredients.

CHICKPEA SALAD W/PARSLEY, LEMON AND SUN-DRIED TOMATOES

Steps:

• Combine il and cumin seeds in heavy small saucepan.
• Cook over med heat 5 minutes to blend flavors, stirring occasionally.
• Cool completely.
• 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.
• Combine remaining ingredients in large bowl.
• Add cumin oil and toss to blend.
• Season salad to taste with salt and pepper.
• This can be made a day ahead, cover and refrigerate.
• Bring to room temperature before serving.