RCI-VG.004.0292.001

Kurdish Chickpea Salad

Name: Kurdish Chickpea Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Iranian
Ingredients: ¼ cup extra-virgin olive oil; 1 tablespoon toasted cumin seeds; 1 small red onion (finely chopped); 1 clove garlic (minced); ½ unit inch fresh ginger (grated); ½ teaspoon salt; ½ teaspoon pepper; ⅛ teaspoon cayenne pepper; 2 tablespoons fresh lime juice; 1 large tomato (diced); 2 cups canned chickpeas (rinsed and drained (may substitute black beans, kidney beans, or white beans)); ½ cup chopped fresh cilantro

A spicy Persian salad that is served warm with a sprinkling of herbs. You can use chickpeas, or a va

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

extra-virgin olive oil
¼ cup
toasted cumin seeds
1 tablespoon
red onion
finely chopped
1 small
garlic
minced
1 clove
inch fresh ginger
grated
½ unit
salt
½ teaspoon
pepper
½ teaspoon
cayenne pepper
⅛ teaspoon
fresh lime juice
2 tablespoons
tomato
diced
1 large
canned chickpeas
rinsed and drained (may substitute black beans, kidney beans, or white beans)
2 cups
chopped fresh cilantro
½ cup

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Kurdish Chickpea Salad

Ingredients

Method

What Makes This Variant Distinct