Chickpea and Cucumber Salad

Chickpea and Cucumber Salad with Parsley, Lemon and Sun-Dried Tomatoes


¼ cup olive oil
1 T. ground cumin
¼ tsp. dried crushed red pepper
2 15.5 oz cans garbanzo beans (chickpeas), rinsed and drained
2 cucumbers, peeled, seeded, chopped
½ cup fresh parsley
1/3 cup thinly sliced drained oil-packed sun-dried tomatoes
¼ cup fresh lemon juice
1 garlic clove, minced
¼ tsp. dried crushed red pepper
4 oz. feta cheese, crumbled

Combine oil, cumin, and red pepper flakes in a heavy small saucepan. Cook over medium heat 3-5 minutes to blend flavors, stirring occasionally. Do not boil! Cool completely.

Combine remaining ingredients in large bowl. Add cumin oil and toss to blend. Season salad to taste with salt and pepper and top with crumbled feta.

Cover and refrigerate. Bring to room temperature before serving.

Makes 4-6 servings.

Recipe from epicurious.com