Chickpea Salad With Cumin Vinaigrette
"No such thing as too many chickpea salads! This was an especially good version I thought, altered a bit with my own and my BF's taste in mind. Extremely easy and no cooking involved, particularly good for lunch at the office or a weekend picnic since it's best at room temperature. If you'd like to make this for a no-cook summer dinner, it's a main meal for two (with a side of green vegetables) or a side dish for four. A Sara Foster recipe from the 4/2007 version of Cottage Living...."
INGREDIENTS
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1 tablespoon red wine vinegar
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1 lemon, juice of
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2 garlic cloves, minced
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1/2 teaspoon red pepper flakes
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2 teaspoons capers, drained
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1 1/2 teaspoons ground cumin
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1 teaspoon paprika
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2 teaspoons olive oil
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1 (15 1/2 ounce) can chickpeas, drained or 1 cup dried garbanzo beans, cooked, rinsed and drained
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1 tomato, chopped
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1 roasted red pepper, drained and chopped (from a jar)
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2 tablespoons fresh thyme (chopped)
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2 tablespoons fresh parsley (chopped)
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sea salt, to taste
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pepper, to taste
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1/4-1/2 cup feta cheese
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