Mediterranean Chickpea Salad with Cumin Vinaigrette
Elevate your lunchtime routine with this refreshing Mediterranean Chickpea Salad, infused with the warm, earthy flavors of cumin and the zesty brightness of lemon. This no-cook dish is perfect for those busy days at the office or laid-back weekend picnics, as it tastes best at room temperature. The combination of protein-packed chickpeas, vibrant tomatoes, and tangy feta cheese creates a satisfying meal that can be enjoyed as a light main dish for two or as a delightful side for four. Customized to enhance personal tastes, this salad is not only delicious but also incredibly versatile, making it a staple in any kitchen. Discover a new favorite with this easy-to-prepare recipe from Sara Foster, featured in the April 2007 edition of Cottage Living.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Red wine vinegar
1 tablespoon (None)
Lemon
1 (Juice)
Garlic cloves
2 (Minced)
Red pepper flakes
1/2 teaspoon (None)
Capers
2 teaspoons (Drained)
Ground cumin
1 1/2 teaspoons (None)
Paprika
1 teaspoon (None)
Olive oil
2 teaspoons (None)
Chickpeas
1 (15 1/2 ounce) can (Drained or 1 cup dried, cooked, rinsed, and drained)
Tomatoes
1 (Chopped)
Roasted red pepper
1 (Drained and chopped (from a jar))
Fresh thyme
2 tablespoons (Chopped)
Fresh parsley
2 tablespoons (Chopped)
Sea salt
To taste (None)
Pepper
To taste (None)
Feta cheese
1/4-1/2 cup (Crumble)
Instructions
1
In a small bowl, whisk together the red wine vinegar, lemon juice, minced garlic, red pepper flakes, drained capers, ground cumin, and paprika until well combined.
2
Slowly drizzle in the olive oil while continuing to whisk until the vinaigrette is emulsified and smooth. Set aside.
3
In a large mixing bowl, combine the drained chickpeas, chopped tomatoes, roasted red pepper, fresh thyme, and fresh parsley.
4
Drizzle the prepared vinaigrette over the chickpea mixture and toss gently to coat everything evenly.
5
Season the salad with sea salt and freshly cracked pepper to taste. Finally, add the crumbled feta cheese and toss gently to incorporate without breaking the cheese too much.
6
Serve the salad immediately at room temperature, or cover and refrigerate until ready to serve, allowing the flavors to meld beautifully.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called Mediterranean Chickpea Salad with Cumin Vinaigrette.
Who is the creator of this salad recipe?
The recipe was created by Sara Foster.
In which publication was this recipe originally featured?
It was featured in the April 2007 edition of Cottage Living.
Is this a cooked meal or a no-cook dish?
This is a no-cook dish, making it quick and easy to prepare.
What are the primary flavors in the cumin vinaigrette?
The vinaigrette features warm, earthy cumin, zesty lemon, and savory garlic.
How many servings does this recipe provide?
It serves two people as a light main dish or four people as a side dish.
Can I use dried chickpeas instead of canned ones?
Yes, you can use 1 cup of dried chickpeas that have been cooked, rinsed, and drained.
What type of vinegar is used in the dressing?
The recipe calls for one tablespoon of red wine vinegar.
What kind of cheese is added to the salad?
The salad includes 1/4 to 1/2 cup of crumbled feta cheese.
What is the recommended serving temperature for this salad?
The salad is best enjoyed at room temperature.
What fresh herbs are required?
The recipe requires fresh thyme and fresh parsley.
How much olive oil is needed for the vinaigrette?
The dressing uses 2 teaspoons of olive oil.
Does this salad contain any spicy ingredients?
Yes, it includes 1/2 teaspoon of red pepper flakes for a bit of heat.
Are the capers used in the recipe drained?
Yes, the 2 teaspoons of capers should be drained before being added to the dressing.
What type of pepper is used for the salad?
The recipe suggests using roasted red pepper from a jar, drained and chopped.
How should the garlic be prepared?
The 2 cloves of garlic should be minced.
What is the first step in making the dressing?
The first step is to whisk together vinegar, lemon juice, garlic, red pepper flakes, capers, cumin, and paprika.
How should the olive oil be added to the dressing?
The olive oil should be slowly drizzled in while whisking to ensure it emulsifies.
Is this recipe suitable for picnics?
Yes, it is described as perfect for laid-back weekend picnics.
What kind of salt is recommended?
Sea salt is recommended to season the salad to taste.
How many total ingredients are in this recipe?
There are 16 ingredients in total.
Can the salad be made in advance?
Yes, it can be covered and refrigerated, which allows the flavors to meld together.
What size can of chickpeas is needed?
A standard 15 1/2 ounce can of chickpeas is required.
How should the feta cheese be incorporated?
The feta should be tossed in gently at the end so it doesn't break apart too much.
Does the recipe include paprika?
Yes, it uses 1 teaspoon of paprika in the vinaigrette.
What is the preparation for the tomatoes?
The tomatoes should be chopped before being added to the mixing bowl.
Is this salad considered healthy?
Yes, it is tagged as a healthy, protein-packed Mediterranean dish.
What citrus element is in the salad?
The juice of one lemon is used in the dressing.
Is there a vegan option for this recipe?
While the recipe includes feta, it is noted as having a vegan option (likely by omitting the cheese).
How much cumin is used?
The recipe calls for 1 1/2 teaspoons of ground cumin.