Chickpeas, cherry tomatoes and mixed
leaves with lemon-cumin dressing
Serves 4
A Middle Eastern-style salad with
chickpeas, juicy cherry tomatoes, crisp mixed salad leaves and
dressed with an olive oil lemon dressing with a hint of cumin.
4 tablespoons extra virgin olive
oil
2½ tablespoons lemon juice
1 garlic clove — minced
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon freshly ground black pepper
6 cups mixed salad leaves — washed and shaken dry
14 oz (400g) canned chickpeas — rinsed and drained
3 cups cherry tomatoes — halved
¼ red onion — finely chopped
3 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh mint
PLACE the olive oil, lemon juice,
garlic, cumin, salt and pepper in a jar with a screw-top lid and
shake to mix. PLACE the mixed salad leaves, chickpeas, cherry
tomatoes, red onion, parsley and mint in a salad bowl. POUR over the
dressing and toss together gently to combine.
Variation: Add some crumbled feta or grilled halloumi cheese
to make this a main course salad. You can also combine this salad
with creamy hummus and enjoy it as a nutritious filling for a pita
pocket or flat bread wrap.
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