Tomato Chickpea Salad
Sounds like a nice salad, and the toasting of the chickpeas sounds like a good method as well. On my to cook and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Side
Cuisine American
For the Salad
- 2 tablespoons olive oil
- 1 can chickpeas, 15 oz, drained, rinsed, or 2 cups cooked, (Shortcut)
- 2 teaspoons ground cumin
- 2 pints cherry tomatoes, (4 cups), sliced in half
- 1/4 cup fresh parsley leaves, chopped
- salt, to taste, as desired
For the Dressing
- 2 tablespoons olive oil
- 1 tablespoon rice wine vinegar, or a lesser amount of white wine vinegar
- 1 teaspoon shallot, minced
- salt and pepper, to taste, as desired
For the Salad
Heat the oil in a large nonstick pan on medium heat, when hot, add the chickpeas and spread them out so there is a single layer. Let them cook for a few minutes until they are browned on the bottom.
Stir the chickpeas and season with a pinch of salt and spread them out into a single layer again, cook for 2 minutes, stir, and spread them out again, goal is golden brown on all sides, this only takes 6 to 8 minutes.
Remove the pan from heat, sprinkle in the cumin and stir to mix into the chickpeas. Set this aside.
For the Dressing
In a large mixing bowl, add the oil, vinegar, shallot, a pinch of salt and pepper and whisk together.
Add the tomatoes, chickpeas, and parsley and gently mix to coat with the dressing. Taste test and season with additional salt and pepper as desired.
Serve as a side with any main dish. Enjoy.
Low cost.
Shortcut: Chickpeas (Pressure Cooker).
Adapted from an internet recipe.