Make-Ahead Chickpea Salad

Vegans, vegetarians, and meat eaters all love this tasty, colorful dish. 

Make-Ahead Chickpea Salad:

1/4 c. (60 mL) olive oil

3 tbsp. (45 mL) cumin seeds (or 1-1/2 tsp. (7 L) dried, ground cumin)

1/2 tsp. (2 mL) dried chili pepper flakes

4 garlic cloves, crushed
8 oz. (225 g) mixed sprouts

Two 19-oz. (540 mL) cans chick peas (garbanzo beans), rinsed, drained

1/2 cup (125 mL) sun-dried tomatoes in olive oil, drained, slivered, blotted dry

1/4 c. (60 mL) fresh parsley, stemmed, packed, finely minced

2 tbsp. (30 mL) fresh mint leaves, stemmed, packed, finely minced

1 lemon, zested and juiced

3/4 lb. (0.34 kg) English cucumber, unpeeled, in 1/2-in. (12.7 mm) dice. 

Salt, to taste

In heavy skillet over medium setting, heat oil until hot but not smoking. Add cumin seeds (or powder) and chili pepper flakes. Cook 1 min., stirring constantly, until the seeds are golden brown. Add mixture of sprouts, lentils, peas, or whatever you find interesting. I buy mine in a small box in the produce department. 

Whatever the brand, mixed bean sprouts add “crunch”!

Adjust heat to medium low. Add garlic, stirringly frequently, cooking 3 min. or until the garlic is soft. Remove from heat. Add chick peas and sun-dried tomatoes, mixing well. 

Stir into seasonings and chickpeas until heated through.

 

In small bowl, combine minced parsley and mint. Add to chickpeas, mixing well. Add juice and zest to chick peas, also mixing well. Add cucumber, also mixing well. Add salt, to taste.

Chill several hours, allowing flavors to blend. Serves 8 as a main course and 12 as a side salad.

With the addition of well-drained sun-dried tomatoes,
you’ll be on your way to a refreshing warm-weather salad!