Weekday Vegetarian: Roasted Cumin and Chickpea Salad
My mother is always telling me that she could be a vegetarian, because she doesn't much like meat and she hates handling in before she cooks it.
If you are going to embrace a vegetarian lifestyle, or a weekday vegetarian lifestyle, or even just going for Meatless Mondays, you have to eat more than a plate full of vegetables. It made me laugh when she cut out this recipe out of a magazine for me. She handed it over with a little moue of distaste and said "better you than me".In this case, it's too bad that she doesn't realize what she is missing. I loved this mouth puckering tart salad. It took me about five minutes to make it and I let it sit for the fifteen minutes that the recipe suggested. If you don't want such a tart salad, then cut the amount of lime juice you use, or else let it sit for a day. The next time I make this, I think I would add some chopped cilantro or parsley as well. This would be great as a side with grilled vegetables or something like a frittata. It would also be a good pot-luck party dish or buffet dish. Just double the recipe.
This recipe is from the website Womansday.com.
Roasted Cumin and Chickpea Salad
3/4 tsp cumin
2 Tbsp lime juice
1/2 tsp salt
1/4 tsp pepper
2 Tbsp extra-virgin olive oil
1/2 small red onion, chopped
1 celery rib, sliced
1 medium tomato, seeded and chopped
1 can (16 oz) chickpeas, rinsed and drained
1/4 cup crumbled feta
1. Heat a dry 8-in. skillet over medium heat. Add cumin and toast 1 minute or until spice is fragrant. Remove from heat.
2. In a small bowl, whisk lime juice, salt, pepper and toasted cumin until combined. Slowly add oil, whisking until blended.
3. Place onion in a large bowl and pour in dressing. Place celery, tomato and chickpeas on top of onion without mixing. Cover and refrigerate 15 minutes.
4. Add feta to bowl with chickpea mixture. Toss to combine.