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Mediterranean Chickpea Salad

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This looks delicious.

Mediterranean Chickpea Salad

If you like hummus, you like chickpeas. They’re a versatile legume, welcome in salads and soups, stews and pastas. This pretty summer salad is quickly assembled. You can also make it in winter without the tomatoes.

  • 2 (15-ounce) cans chick peas, drained and rinsed
  • 1/4 cup chopped flat-leaf parsley, or a combination of parsley and other herbs, such as chives, tarragon, marjoram, basil, or mint
  • 1 small red bell pepper, chopped
  • 2 medium tomatoes, diced
  • 4 scallions, white and light green parts only, sliced (optional)
  • 6 kalamata olives, pitted and quartered lengthwise
  • 1 ounce feta cheese, crumbled

To make the dressing:

  • 1 tablespoon fresh lemon juice
  • 1 tablespoon red wine vinegar, champagne vinegar, or sherry vinegar
  • 1 small garlic clove, minced or put through a press
  • 1/4 teaspoon cumin seeds, lightly toasted and crushed or coarsely ground
  • Salt and freshly ground pepper
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons plain low-fat or nonfat yogurt

1. Toss together the salad ingredients. Whisk together the lemon juice, vinegar, garlic, cumin seeds, salt, pepper, olive oil and garlic. Toss with the chick peas.

Advance preparation: The salad can be assembled several hours before you wish to serve it. Keep in the refrigerator. Leftovers are good the next day.

Yield: Serves four as a main dish, six as a side

More “Recipes for Health”:

Recipes for Health: Eggs

Frittata With Red Peppers and Peas
How to Make a Frittata
Asparagus and Parmesan Omelet or Frittata
Fresh Herbs Omelet
Frittata With Greens

Recipes for Health: Tomatoes

Pasta With Cherry Tomatoes and Arugula
Summer Salad With Feta
Roasted Tomato Soup
Scrambled Eggs à la Provençale
Fresh Tomato Sauce

Soft Black Bean Tacos
Mediterranean Chickpea Salad
Summer Minestrone With Fresh Basil
Tuna and Bean Salad
Summer Pasta with Tomatoes and Chickpeas

Written by Leisureguy

17 August 2008 at 11:07 am

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