Chickpea Salad With Garlic-Cumin Vinaigrette - cooking recipe

Ingredients

2.5 (14 1/2 ounce) cans chickpeas
1 1/2 cups finely diced red onions
4 tablespoons extra virgin olive oil
4 garlic cloves, crushed
1 red jalapeno chile, minced
3 tablespoons finely chopped minced herbs (thyme, mint, tarragon, parsley or cilantro)
1 tablespoon cilantro leaf
2 tablespoons lemon juice
1 1/2 tablespoons crushed cumin seeds
salt
pepper

Preparation

Drain and rinse canned chickpeas.
Toss beans in a bowl with the onions.
For the Vinaigrette: whisk olive oil with garlic, jalapeno, herbs, lemon juice, salt and pepper.
Let stand for 30 minutes longer.
Add cilantro leaves as garnish. Serve at room temperature.
Preparation time does not include \"standing\" time.