Chickpea Salad with Cumin Vinaigrette Recipe
Ingredients
- For the cumin vinaigrette
- 2 teaspoons cumin seeds
- 1 teaspoon cracked black peppercorns
- 2 teaspoons dried oregano
- 1/2 cup plus 1 tablespoon olive oil
- 1 clove garlic, minced
- 2 tablespoons red wine vinegar
- For the chickpea salad
- 2 15-ounce cans chickpeas, drained and rinsed
- 1/2 cup kalamata olives, pitted and sliced lengthwise
- 2 scallions, thinly sliced
- 1 tablespoon slivered mint leaves
- 1 ounce feta cheese, cubed
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