Middle Eastern· Cooked 1× · ★ 4.0
Cilantro, Chickpea & Lemon Salad
A bright, no-cook salad of chickpeas tumbled with masses of cilantro, lemon and cumin. Comes together in minutes.
Method
- 01
Warm the cumin briefly in a dry pan until fragrant, then tip it into a large bowl with the olive oil, the juice of the lemon and the crushed garlic.
- 02
Add the drained chickpeas and the cilantro and fold everything together.
- 03
Season with salt, taste, and add more lemon if it needs lifting. Serve at room temperature.
Similar recipes
CW
★ 4.0Middle Eastern1 hr 30 min
Chicken with Sumac, Pomegranate & Herbs
Thighs marinated with sumac and lemon, roasted over onions until the skin crisps, finished with pomegranate seeds and a handful of herbs.
Jerusalem
RC
★ 5.0Middle Eastern45 min
Roasted Cauliflower with Sumac & Tahini
Whole florets roasted until their edges char, then dressed warm with a loose tahini sauce sharpened by sumac and lemon. Serves as a generous side or a light main.
Jerusalem
BW
★ 4.0Modern30 min