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 (omit for a vegan version of this salad)
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.
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