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Chickpea Salad with Cumin Vinaigrette

Blake Royer
  • minutes
  • Serves 4

INGREDIENTS

2 15 ounce cans

Chickpeas

1 clove

Garlic

1 tbsp

Mint, leaves

2 tsp

Oregano, dried

2

Scallions

1/2 cup

Kalamata olives, pitted and sliced

1 tsp

Peppercorns, cracked black

9/16 cup

Olive oil

2 tbsp

Red wine vinegar

2 tsp

Cumin seeds

1 oz

Feta cheese