It’s been a loooong (long!) long (long!) time comin’… but I know another chickpea’s gonna come. I finally have a recipe to add to 50 Ways to Love a Chickpea. Can I get a hallelujah?!
For this recipe, I teamed up with my talented friend Tom to not only make the foodz, but make a SWEET FRIKKIN VIDEO showing you how to prepare it. Serious food porn. Might not be safe for work, but only because you’ll be drooling all over yourself. That video will be posted in a few days, so get ready to feast your eyes on something beautiful (lots of extreme close ups of my hands) and then go make a feast!
This chickpea salad is yums in the tums. Chickpeas are one of my favorite ingredients because they’re SO. EASY. Add a handful of different spices, a little lemon juice, and some olive oil and you’ve got a dish that looks (and tastes) like it took forever to make.
Warm Lemony Chickpea Salad with Toasted Cumin
Adapted from The Kitchn
- 3 tablespoons olive oil
- 2 tablespoons whole cumin seeds
- 1/2 teaspoon dried red pepper flakes
- 3 garlic cloves, finely minced
- 2 15-ounce cans chickpeas, rinsed and drained
- 3/4 cup sun-dried tomatoes, chopped
- 3/4 cup fresh basil, chopped
- 1 lemon, zested and juiced
- 1 teaspoon salt, or to taste
1. Heat a heavy skillet over a medium flame and add the olive oil. Once the oil is hot, add the cumin seeds and red pepper and cook over medium heat, stirring, for 2-3 minutes, or until the seeds are toasted. The cumin will turn a bit darked darker in color, and smell nice and toastay!
2. Add the garlic to the pan. Cook for 4-5 minutes over medium heat, stirring until the garlic is golden. Add the chickpeas and chopped tomatoes. Cook until the chickpeas are warmed through, and just slightly browned (but not burnt).
3. Add the lemon juice and zest, and stir to incorporate. Add the basil in the last few moment of cooking, just long enough so it wilts. Remove from heat and add extra red pepper or salt if desired. Serve warm (or allow it to sit overnight and “marinate” a bit. It’s great that way too).