Chickpea Salad with Sun-Dried Tomatoes
adapted from Bon Appetit July 2002
Makes 6 servings
1/4 cup olive oil
1 tablespoon cumin seeds
2 - 15 1/2 ounce cans garbanzo beans (chickpeas), drained, rinsed
1 cucumber, peeled, seeded, chopped (about 1 1/3 cups)
1 15 ounce can artichoke hearts, drained, chopped
1/2 cup chopped fresh parsley
1/3 cup thinly sliced drained oil-packed sun-dried tomatoes
1/4 cup fresh lemon juice
1 garlic clove, minced
1/4 teaspoon dried crushed red pepper
Combine oil and cumin seeds 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 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
