Recipe: Chickpea, Parsley and Sundried Tomato Salad

CHICKPEA SALAD WITH PARSLEY, LEMON AND SUN-DRIED TOMATOES

1/4 cup olive oil
1 tablespoon cumin seeds
1 lb cooked garbanzo beans (chickpeas), rinsed, drained
1 cucumber, peeled, seeded, chopped
1/2 cup chopped fresh parsley
1/3 cup thinly sliced drained oil-packed sun-dried tomatoes
1/4 cup fresh lemon juice
1 garlic clove, minced
1/4 teaspoon dried crushed red pepper

Combine oil and cumin seeds in heavy small saucepan, cook over medium heat 5 minutes, stir occasionally, cool completely.

Combine remaining ingredients in large bowl, add cumin oil and toss to blend. Season with salt and pepper to taste. Serve at room temperature.

Makes 6 servings