Marinated Chickpea Salad with Radishes and Cucumber
Source: posted by annova914 on GW (recipe was in an ad for Geyser Peak Sauvignon Blanc, 2006)
1/4 cup extra-virgin olive oil
2 T fresh lemon juice
1 garlic clove, minced
1/2 tsp finely grated lemon zest
1/4 tsp ground cumin
Salt and freshly group pepper, to taste
One 15-oz. can chickpeas, drained and rinsed
1 lb seedless cucumber, thinly sliced crosswise
6 large red radishes, thinly sliced
1/2 medium red onion, thinly sliced
1/4 cup finely chopped cilantro or parsley
In a large bowl, combine the olive oil, lemon juice, garlic, lemon zest and cumin and season with salt and pepper.
Add the chickpeas and let marinate for at least 25 minutes, stirring occasionally.
Just before serving, stir in the cucumbers, radishes, onion, and herb(s) and season with salt and pepper.
6 Servings