Kurdish Chickpea, Cilantro, & Cumin Salad

Name: Kurdish Chickpea, Cilantro, & Cumin Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Servings: 4
Cuisine: Iranian
Ingredients: 4 cups shredded greens, romaine lettuce or arugula (optional); ½ teaspoon freshly ground pepper; ½ teaspoon salt; ½-inch ginger root, peeled and grated, or ¼ teaspoon dried ginger; 1 clove garlic, peeled and crushed; 1 small red onion, peeled and finely chopped; 1 tablespoon toasted cumin seeds; ¼ cup olive oil; 2 cups canned chickpeas (garbanzo beans) already cooked, drained and rinsed or 1 cup dried chickpeas (see note); 1 large tomato, peeled and sliced; 2 tablespoons fresh lime juice; 1 hot green chili (serrano), chopped or ⅛ teaspoon cayenne; ½ cup chopped fresh cilantro

Preparation info

Servings:
4

Difficulty
Easy
Ready in
25 min

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

Legend has it that vegetarian Persia was first introduced to meat when the devil, disguised as a cook tricked the king into eating meat. It resulted in two snakes growing on the king’s shoulders that had to be fed the brains of two young men each day. The two sisters in charge of the king’s kitchen saved Persia’s youth by substituting sheep’s brains and helping the young men escape into the mountains. These men are said to be the ancestors of the Kurds. This salad is very popular in India,