Ingredients
2
15 1/2-ounce cans garbanzo beans (chickpeas), rinsed, drained
1
cucumber, peeled, seeded, chopped (about 1 1/3 cups)
1/2
cup chopped fresh parsley
1/3
cup thinly sliced drained oil-packed sun-dried tomatoes
1/4
cup fresh lemon juice
1/4
tsp dried crushed red pepper
Directions
1.
Combine oil and cumin seeds in heavy small saucepan. Cook over medium heat 5 minutes to blend flavors, stirring occasionally. Cool completely.
2.
Combine remaining ingredients in large bowl. Add cumin oil and toss to blend. Season salad to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
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