Chickpea Salad W Parsley Lemon And Sun Dried Tomatoes

Wonderful and quick salad from bon appetit international cookbook.

Combine il and cumin seeds in heavy small saucepan.

Cook over med heat 5 minutes to blend flavors , stirring occasionally.

Cool completely.

Instead of sundried tomatoes in oil , i used dried tomatoes and reconstituted them in 1 / 2 cup of boiling water then cooled them and sliced.

Combine remaining ingredients in large bowl.

Add cumin oil and toss to blend.

Season salad to taste with salt and pepper.

This can be made a day ahead , cover and refrigerate.

Bring to room temperature before serving.

olive oil, cumin seed, garbanzo beans, cucumber, fresh parsley, sun-dried tomato, fresh lemon juice, garlic clove, dry crushed red pepper