Chickpea and tomato salad with cilantro and toasted cumin dressing
Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec
Bright, fresh, and full of vibrant flavours, this Chickpea and Tomato Salad with Cilantro and Toasted Cumin Dressing is a perfect dish for any season. Creamy chickpeas meet juicy tomatoes, tossed in a zesty dressing that brings warmth and earthiness from toasted cumin. Fresh cilantro adds a pop of green and a hint of citrusy brightness, making every bite refreshing and satisfying. Whether as a light lunch or a colourful side, this salad is quick to prepare and guaranteed to become a favourite in your recipe rotation.
Ingredients
1 can chickpeas, rinsed and drained
2 cups cherry tomatoes, halved
2 green onions, sliced
½ cup cilantro leaves
Toasted cumin dressing
2 teaspoons whole cumin seeds, toasted
⅓ teaspoon chili sauce
3 gloves garlic, minced
3 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
3 tablespoons extra-virgin olive oil
Sea salt and freshly ground pepper, to taste
Preparation
For dressing, in small skillet over medium heat, toast cumin seeds 2 to 3 minutes. Remove from heat and grind in coffee grinder; set aside.
In small bowl, combine chili sauce, garlic, lemon juice and vinegar. Slowly whisk in olive oil. Stir in ground cumin and season with salt and pepper; set aside.
To assemble salad, in large bowl, combine chickpeas, tomatoes, green onions, and cilantro. Pour over dressing and toss to coat. Serves 4 to 6.
Note: Salad can be assembled 1 day in advance to intensify flavours.
