Chickpea salad with cumin and feta makes a beautiful delicious starter or even as a main dish. If you are in need of carbo, you can turn them into a sandwich – have it with halves of pita bread.
A recipe that is incredibly easy to make at any time of the day!
Level: Easy Serves 2 t0 4
1 can of chickpeas, rinsed and drained
3 tablespoons of olive oil
1 ½ teaspoon of dried chili flakes
2 teaspoon of cumin seeds
4 garlic cloves, minced
1 medium size onion, roughly chopped
1 lemon, juiced
1 teaspoon of seasalt
A pinch of black coarse pepper
2 cucumbers, diced and deseeded
2 tomatoes, diced and deseeded
A bunch of coriander, to garnish
Heat the olive oil in a skillet over medium heat. Add the cumin seeds and chili flakes, stir until it is slightly toasted. Turn the heat to medium low, add in onion. Stir for 1 minute, then add in the garlic. Cook until the garlic is golden. Add the chickpeas and tomatoes. Add salt. Turn the heat up to medium high. Cook until the chickpeas are warmed through. Turn off the heat. Add in the lemon juice. Let it cool down for 15 minutes, add the cucumbers.
Refrigerate at least for an hour before serving. Serve with feta cheese and coriander.