Roasted Cumin & Chickpea Salad

[VickiLynn]

3/4 tsp cumin
2 Tbsp lime juice
1/2 tsp salt
1/4 tsp pepper
2 Tbsp extra-virgin olive oil
1/2 small red onion, chopped
1 celery rib, sliced
1 medium tomato, seeded and chopped
1 can (16 oz) chickpeas, rinsed and drained
1/4 cup crumbled feta cheese

1. Heat a dry 8-inch skilled over medium heat. Add cumin and toast 1 minute or until spice is fragrant. Remove from heat.

2. In a small bowl, whisk lime juice, salt, pepper and toasted cumin until combined. Slowly whisk in oil until blended.

3. Place onion in a large bowl and pour in dressing. Place celery, tomato and chickpeas on top of onion without mixing . Cover and refrigerate 15 minutes.

4. Add feta to bowl with chickpea mixture. Toss to combine.

I don't care for feta cheese so I used crumbled blue cheese.  I don't think it changed the taste of the salad.

[tprouty]

oh, YUM!

I love cumin! I never thought about dry roasting it to boost the sweetness, though!

I love chickpeas! This looks like a match made in heaven. I will definitely try it this week.

Thanks for sharing the idea!
Terri

[Joyful Friend]

Vicky, sounds good and soo easy.  Thanks, friend.  and  Wanda Joyful Friend