Going through my photo file from the last few weeks, this salad caught my eye. I'm a fan of chick peas and this salad is perfect with the easy to use canned variety. The texture of the chick peas is firm but tender. The addition of diced tomato, cucumber and onion, I'm definitely reminded of tabouli without the parsley...or garlic. Or, is it Israeli salad with chick peas? Doesn't matter; the addition of cumin and fresh jalapeno make the salad both familiar and different.

I like the salad to marinate for a little while before serving. I seed my cucumber and tomato to eliminate extra liquid. Freshly squeezed lemon juice is key. If you can't resist adding parsley, try cilantro instead. Yep, comfort food just got a bit more comfortable.

Ingredients:

• 2 cans chick peas
• 2 medium tomatoes, seeded and cut into 1/2" dice
• 1 English cucumber, seeded and cut into 1/2" dice
• 1 small red onion, finely diced
• 1 jalapeno pepper, seeded and very finely diced
• 1/3 cup olive oil
• 1/4 cup freshly squeezed lemon juice
• 2 teaspoons cumin
• 1/4 teaspoon cayenne pepper - optional
• salt and pepper to taste

Steps:

Drain and rinse the chick peas. Prep the vegetables as described in the ingredient list. Make dressing by combining the olive oil, lemon juice, and cumin. Toss with chick peas and vegetables. Salt and pepper to taste. Add optional ingredients as desired. Chill for a few hours if you have the time. Serve cold or at room temperature.

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Comments:

Dana: Love the addition of cumin to this recipe!

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Leah: Subtle but fab!

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