Chickpea, Cilantro + Cumin Salad

Name: Chickpea, Cilantro + Cumin Salad (Salad-e Nokhods)
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: Serves 4
Cuisine: Iranian
Ingredients: 4 cups (340 g) shredded greens (such as romaine lettuce or arugula); ½ teaspoon freshly ground pepper; 1 large tomato, peeled* and diced; 1 tablespoon tomato paste; 1 hot green chili (such as jalapeño), chopped, or ⅛ teaspoon cayenne; 1 cup (200 g) dried chickpeas, soaked in water and 1 teaspoon baking soda overnight, and drained; 8 cups (1.9 liters) water; 1 tablespoon Fresh lime juice; ¼ cup (60 ml) olive oil; 1 tablespoon cumin seeds; ½ cup (40 g) chopped Fresh cilantro; 1 small red onion, peeled and finely chopped; 1 clove garlic, peeled and chopped; ½ teaspoon sea salt; 1 in (2½ cm) Fresh ginger root, peeled and grated

Salad-e Nokhods

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 10

Appears in

Joon

By Najmieh Batmanglij

Published 2015

About

Ingredients

1 cup (200 g) dried chickpeas, soaked in water and 1 teaspoon baking so

Asia
Iran
Vegan
Gluten-free

Method

Place the chickpeas in a medium-sized saucepan. Add 8 cups of water and bring to a boil. Reduce heat to medium, partially cover, and cook for 30 to 40 minutes, or until the chickpeas are tender. Drain and set aside.
Meanwhile, heat the oil in a wide, deep skillet over