Mediterranean Chickpea Salad
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Total: 10 minutesServings: 6Cost: $6.69 /servingAuthor : Martha Rose ShulmanIngredients Remove All · Remove Spices · Remove Staples
2 (15-ounce) cans chickpeas, 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 pitted kalamata olives, quartered lengthwise 1 ounce feta cheese, crumbled 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
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Toss together the salad ingredients. Whisk together the lemon juice, vinegar, garlic, cumin seeds, salt, pepper, olive oil and yogurt, and toss with the chickpeas.
