Chickpea Salad with Parsley, Lemon and Sun-Dried Tomatoes

Web Extra June 2007

Six servings

1/4 cup olive oil
1 tbs. cumin seeds
2 15- to 16-ounce cans garbanzo beans (chickpeas), rinsed, drained
1 cucumber, peeled, seeded, chopped (about 1 1/3 cups)
1/2 cup chopped fresh parsley
1/3 cup drained oil-packed sun-dried tomatoes, thinly sliced
1/4 cup fresh lemon juice
1 garlic clove, minced
1/4 tsp. dried crushed red pepper

Combine oil and cumin seed 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 one day ahead. Cover and refrigerate. Bring to room temperature before serving.)

Recipe excerpted from The Bon Appétit Cookbook by Barbara Fairchild (John Wiley & Sons, 2006).

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