Cumin-Lime Chickpea Salad
4 large cloves garlic, minced
2-3 tablespoons lime juice, depending on how zingy you want it
2 teaspoons cumin
1/4 teaspoon cayenne pepper
1 teaspoon salt
3 (15 ounce) cans chickpeas (garbanzo beans), rinsed and drained
1/2 large red onion, very finely diced
1/2 bunch cilantro, finely chopped*
(*Feel free to substitute parsley if you have an aversion to cilantro; I’ve tried it both ways and it’s awesome either way!)
In a large bowl, combine the garlic, lime juice, cumin, cayenne, and salt. Add to the chickpeas, cilantro and onion; stir gently to combine. Serve right away or refrigerate for a while. The flavors get stronger the longer they have to meld.
DELICIOUS and fantastic for a party side dish. I am kicking myself for waiting far, far too long to make it. I upped the spices just a touch from the original, as I like things a bit punchier.
This dish, along with my tabbouleh, have become my go-to late afternoon snacks, and will probably serve in that role for years and years to come.