Crunchy Chickpea Salad

Salad:

2, 15-ounce cans chickpeas (garbanzo beans), rinsed and drained

OR

3 cups cooked dry chickpeas,drained

ADVERTISEMENT
JSU Gala Advertisement

1 English cucumber (seedless cucumber), ends cut off and diced

2 tablespoons chopped fresh mint

2 tablespoons chopped fresh flat-leaf parsley plus more for garnishing

1 small red bell pepper, seeded and chopped

3 fresh plum (Roma) tomatoes, diced

1/2 cup diced red onion

1/4 cup pitted Calamata olives, coarsely chopped

1/2 cup (2 ounces) crumbled feta cheese (omit for parve

Dressing:

1 1/2 tablespoons fresh lemon juice

1 1/2 tablespoons red wine vinegar

1 large garlic clove, peeled and mashed with 1/2 teaspoon salt

1/4 teaspoon toasted cumin seeds, crushed

Salt and fresh ground black pepper, to taste

1/3 cup extra-virgin olive oil

3 tablespoons plain low-fat yogurt or dairy-free sour cream (for parve)

Combine all salad ingredients in a large bowl.

In a smaller bowl, mix together lemon juice, vinegar, mashed garlic, crushed cumin seeds, and salt and pepper.  Whisk in olive oil until mixture is emulsified.

Stir in yogurt or sour cream.

Add dressing to salad and toss salad gently to combine.  Correct seasonings. Garnish with extra chopped parsley before serving.

Serving suggestion: spoon a serving of salad into an iceberg lettuce leaf.

Makes 8 small servings.