RCI-VG.004.1172.001
Salata Hummus (Chickpea Salad)
Salata Hummus (Chickpea Salad) from the Recidemia collection
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- (14 oz) can chickpeas400 grinsed and drained
- hard boiled egg1 unitchopped in quarters
- heaped tablespoons flat leaf parsley3 unitfinely chopped
- onion1 mediumthinly sliced
- red pepper1 unitcored, seeded and chopped
- ½ teaspoon
- 1 teaspoon
- garlic clove1 unitfinely chopped
- 3 tablespoons
- olive oil1 tablespoonfor frying
- 1 teaspoon
- 1 pinch
Method
1
Heat the olive oil in a large skillet over medium heat. Add the cumin seeds and toast for 1-2 minutes until fragrant, then remove from heat and set aside.
2
Thinly slice the onion and add it to the warm skillet with the toasted cumin oil. Stir occasionally until the onion becomes slightly softened and translucent, about 3-4 minutes.
3
Add the finely chopped garlic to the skillet and cook for another minute until the garlic is fragrant. Then remove the skillet from heat and allow the mixture to cool slightly.
4
Combine the rinsed and drained chickpeas with the cooled onion-garlic mixture in a large mixing bowl. Toss gently to coat the chickpeas with the oil and spices.
5
Add the finely chopped flat leaf parsley, chopped red pepper, and dried thyme to the bowl. Mix well to distribute the herbs and vegetables evenly throughout the salad.
6
Pour the lemon juice over the mixture and sprinkle with salt and black pepper. Toss all ingredients together until well combined and evenly dressed.
7
Arrange the salad on a serving plate and top with the hard boiled egg quarters distributed evenly across the surface.