Chickpea Salad
Serving Size / Yield
6 servings
Ingredients
- two 15-oz. cans chickpeas, drained and rinsed
- 1/4 C. chopped flat-leaf parsley (or a combination of parsley and other herbs,such as chives, tarragon, marjoram, basil or mint)
- 1 sm. red bell pepper, chopped
- 2 med. tomatoes,diced
- 4 scallions, sliced
- 6 Kalamata olives, pitted and quartered
- 2 oz. feta cheese, crumbled
- Dressing:
- 1 Tbs. fresh lemon juice
- 1 Tbs. red wine vinegar, champagne vinegar, or sherry vinegar
- 1 sm. garlic clove, minced
- 1/4 tsp. cumin seeds, lightly toasted and crushed
- salt and freshly ground pepper
- 4 Tbs. extra-virgin olive oil
- 2 Tbs. plain low-fat or nonfat yogurt
Directions
Toss together the salad ingredients. Whisk together the lemon juice, vinegar, garlic, cumin seeds, salt, pepper, olive oil, and yogurt. Toss with the chickpeas.
