Warm Roasted Cumin & Chickpea Salad Recipe

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A vinaigrette of roasted cumin, olive oil and orange juice dresses a salad of chickpeas and grape tomatoes.
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  • 1/3 cup olive oil
  • 1/3 cup orange juice
  • 1 tablespoon white wine vinegar
  • 2 teaspoons McCormick® Gourmet Collection Roasted Ground Cumin
  • 1/2 teaspoon salt
  • 2 cans (15 1/2 ounces each) chickpeas (garbanzo beans), drained and rinsed
  • 1 pint grape tomatoes, halved
  • 1 green onion, chopped
10 mins
5 mins
1. Mix oil, orange juice, vinegar, cumin and salt in medium saucepan. Bring to boil on medium heat.

2. Stir in chickpeas, tomatoes and onion. Cook and stir until heated through. Serve with pita bread, if desired.
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Nutrition (per serving)
Calories: 142 Calories
Fat: 10 Grams
Protein: 3 Grams
Cholesterol: 0 Milligrams
Carbohydrates: 10 Grams
Sodium: 264 Milligrams
Fiber: 3 Grams

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