- 3 tablespoons olive oil
- 2 tablespoons whole cumin seeds
- 1/4 teaspoon dried red pepper flakes, or to taste
- 4 garlic cloves, finely minced
- 2 15-ounce cans chickpeas (garbanzo beans), rinsed and drained
- 1/2 cup oil-packed sun-dried tomatoes, drained and finely chopped
- 3/4 cup Italian parsley, leaves only
- Small handful fresh mint leaves
- 1 lemon, zested and juiced
- 3/4 pound English cucumber
- Flaky sea salt
Heat the olive oil in a heavy skillet (cast iron is nice) over medium heat. When the oil is hot, add the cumin seeds and crushed red pepper and cook over medium heat, stirring constantly, for about one minute or until the seeds are toasted. The cumin will turn slightly darker in color, and smell toasty.
Turn the heat to medium low and add the garlic. Cook, stirringly frequently, for about three minutes or until the garlic is turning golden. Do not let it scorch or turn brown.
Add the drained chickpeas and the chopped tomatoes and turn the heat up to medium high. Cook, stirring frequently, until the chickpeas are warmed through and are shiny with oil. Turn off the heat.
Strip any remaining stems away from the Italian parsley. Finely mince the parsley and the mint and toss this with the chickpeas. Stir the lemon juice and zest into the chickpeas.
Peel the cucumber and cut it in half lengthwise. Scrape out (and discard) the seeds with the tip of a teaspoon or grapefruit spoon. Dice the cucumber into small, 1/2-inch square cubes. Toss the cucumber with the chickpeas. Taste for salt. If necessary, add flaky sea salt to taste.
Refrigerate for at least an hour before eating. This salad is best after it has had a chance to sit overnight in the fridge, letting its spices and juices soak together into more than the sum of its parts. Serve slightly warm or room temperature.