Thursday, April 25, 2013

Chickpea salad with parsley, lemon and sun dried tomatoes

Sorry I've been so MIA lately. Sheesh.

My cousin had a dedication party for my nephew Noah two weekends ago. With less than a week to prepare it was a little crazy but we managed.

I was in charge of the cake and making salads. I made a vanilla cake with a cookie dough center and I also made a tortellini salad as well as a chickpea salad and all were a huge hit.

I'll post about the cake another day, this cake came out well but not exactly as planned. Noah's birthday is coming up in a little more than a month and I'll be doing a similar cake but with a twist.

I went and doubled both salads but about half an hour in I'd realized that clearly wasn't enough. Next time I'll have to multiply the ingredient list by probably 4-6 times.

Chickpea salad with parsley, lemon and sun dried tomatoes
(From Bon app├ętite)

1/4 cup olive oil
1 Tbs cumin seeds

2 15.5oz cans chickpeas
1 cucumber, peeled, seeded and chopped
1/2 C chopped fresh parsley
1/3 C thinly sliced oil packed sun dried tomatoes (I found them already julienned in a jar)
1/4 C fresh lemon juice
1/4 tsp dried crushed red pepper

Combine oil and cumin seeds in a small, heavy saucepan. Cook over medium heat for 5 minutes, stirring occasionally. Cool completely.

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

Best if made the night before. Bring to room temp before serving.

*the next time I make this I'll probably add a little red onion and instead of canned use dried beans that I've prepared in advance.