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Cumin Chickpea Salad
Change up the routine with this salad featuring chickpeas, mint chutney, ginger, and cumin. The healthful ingredients will catch their attention, while the flavors will delight the senses.
- Prep Time
20 Mins
- Serves
12
INGREDIENTS
- 1, #10 can Bush’s Best® Garbanzo Beans
- 1½ cups Red onions, small dice
- ¾ cup Jalapeño, fresh minced
- ¼ cup Cumin, ground
- 1 Tbsp Ginger, ground
- 1 Tbsp Sumac, ground
- 2 Tbsp Vegetable oil
- 3 cups English cucumbers, small dice
- ¾ cup Mint leaves, fresh, hand torn into small pieces
- 3 tsp Thyme leaves, fresh picked (no stems)
- ¾ cup Mint chutney, prepared
- ¾ cup Greek yogurt, plain
- 24 crispy Pita wedges
- 12 Lime wedges
INGREDIENTS
- 1, #10 can Bush’s Best® Garbanzo Beans
- 1½ cups Red onions, small dice
- ¾ cup Jalapeño, fresh minced
- ¼ cup Cumin, ground
- 1 Tbsp Ginger, ground
- 1 Tbsp Sumac, ground
- 2 Tbsp Vegetable oil
- 3 cups English cucumbers, small dice
- ¾ cup Mint leaves, fresh, hand torn into small pieces
- 3 tsp Thyme leaves, fresh picked (no stems)
- ¾ cup Mint chutney, prepared
- ¾ cup Greek yogurt, plain
- 24 crispy Pita wedges
- 12 Lime wedges
DIRECTIONS
- Place the drained and rinsed Bush’s Best® Garbanzo Beans, red onions, and jalapeno peppers, cumin, ginger, sumac and vegetable oil in a mixing bowl. Stir thoroughly to combine evenly and reserve chilled.
- Place approximately 1 C of the reserved seasoned, chilled chickpeas on a plate. Top with 1/4 C chopped cucumbers then randomly sprinkle approximately 1 Tbsp of hand torn small fresh mint leaves and 1/4 tsp picked thyme leaves across the salad. Drizzle approximately 1 Tbsp of mint chutney and then 1 Tbsp of Greek yogurt across the entire salad.
- Serve with 2 warmed crispy pita wedges and 1 lime wedge and repeat for remaining orders.
