Ingredients
-
2.5 (14 1/2 ounce) cans chickpeas
-
4 tablespoons extra virgin olive oil
-
4 garlic cloves, crushed
-
3 tablespoons finely chopped minced herbs (thyme, mint, tarragon, parsley or cilantro)
-
1 tablespoon cilantro leaf
-
2 tablespoons lemon juice
-
salt
-
pepper
-
1 1/2 cups finely diced red onions
-
1 1/2 tablespoons crushed cumin seeds
-
1 red jalapeno chile, minced
Instructions
- Drain and rinse canned chickpeas.
- Toss beans in a bowl with the onions.
- For the Vinaigrette: whisk olive oil with garlic, jalapeno, herbs, lemon juice, salt and pepper.
- Let stand for 30 minutes longer.
- Add cilantro leaves as garnish. Serve at room temperature.
- Preparation time does not include "standing" time.