ROASTED CUMIN-CHICKPEA SALAD
From the recipe box of travel writer Carole Terwilliger Meyers.
Follow her Travels With Carole blog.
This is a delicious side dish, appetizer, or snack.
1 tsp. cumin, toasted in dry skillet for 1 minute until fragrant
2 Tbl. lemon juice
salt & pepper to taste
2 Tbl. olive oil
Whisk in small bowl
½ small red onion, chopped
1 celery rib, diced
1 medium tomato, chopped
1 can chickpeas (16 oz.), rinsed and drained
¼ cup crumbled feta cheese
Mix gently. Add dressing and toss.