Easy Chickpea and Cilantro Salad

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Make this simple salad ahead of time so the flavors have a chance to mellow. It will keep several days in the refrigerator and is great as a side salad or stuffed into pita or flat bread.

Serves 4 to 6

 

Ingredients

2 tablespoons fresh lime juice

4 tablespoons sunflower oil

3 cloves garlic, smashed

1 tablespoon finely chopped fresh ginger

1 teaspoon crushed cumin

½ teaspoon honey or to taste

¼ cup chopped red jalapeno pepper, or more to taste

1 pint cherry tomatoes, halved

1 small red onion, finely chopped

1-1/4 cup cooked or canned chickpeas, drained

Salt and freshly ground black pepper, to taste

1 large bunch cilantro, chopped

 

Directions

In a small bowl, whisk together the lime juice, oil, garlic, ginger, cumin, and honey. Mix the jalapeño pepper, tomatoes, onion, and chickpeas in a medium bowl. Toss in the dressing and season with salt and pepper. Toss in the cilantro and serve at room temperature or refrigerate for later.