Chickpea and tomato salad with cilantro and toasted cumin dressing

Salads & Sides
Written By ANNA Test Kitchen

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.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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