Name: Chickpea Salad with Parsley, Lemon, and Sun-Dried Tomatoes
Yield: 6 Servings
Ingredients: 1/4 cup olive oil; 1 tablespoon cumin seeds; 2 15 1/2-ounce cans garbanzo beans (chickpeas), rinsed, drained; 1 cucumber, peeled, seeded, chopped (about 1 1/3 cups); 1/2 cup chopped fresh parsley; 1/3 cup thinly sliced drained oil-packed sun-dried tomatoes; 1/4 cup fresh lemon juice; 1 garlic clove, minced; 1/4 teaspoon dried crushed red pepper

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