Serious Eats: Recipes

Chickpea Salad with Cumin Vinaigrette

[Photograph: Blake Royer]

Going through the list of ingredients in this recipe, it all seems pretty familiar: chickpeas, mint, feta, olives—standard stuff in a chickpea salad. Delicious, too. But nothing new. I almost passed it up, until I followed the recipe details to another page in Mark Peel's latest book, New Classic Family Dinners, where the instructions for a remarkable dressing lived.

The real story here is the cumin vinaigrette that's laced into every bite of this salad. It's a heady combination of toasted cumin seeds, black pepper, and oregano, all smashed together with garlic, good olive oil, and red wine vinegar. It's a little bit Mediterranean, a little bit Middle Eastern, and it does wondrous things to the chickpeas. This would be a stellar vegetarian meal atop a bed of baby spinach, or you could serve it with some simple seared lamb chops.

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