Spiced Chickpea Salad
This terrific dish is fabulous warm or cold.
 
Serves 4 to 6
 
2 tbsp olive oil
1 ½ tsp smoked paprika
1 tsp ground cumin
1 tsp chili powder
1 tsp ground coriander
¾ tsp salt
¼ tsp ground black pepper
two 540 mL cans chickpeas, rinsed
large handful chopped cilantro
½ cup toasted pumpkin seeds
1 cup diced red pepper
 
3 tbsp olive oil
2 ½ tbsp sherry or red wine vinegar
2 cloves garlic
1 tbsp sun-dried tomatoes, packed in oil
1 tsp capers
¼ cup water
pinch salt
 
In a medium-large skillet, heat the oil over medium heat. Add the smoked paprika, cumin, chili powder, ground coriander, salt and pepper. Toast for one minute, stirring constantly. Add the rinsed chickpeas and stir to coat. Cook, stirring occasionally for 5 minutes. Remove from heat and transfer to a large bowl. Add the red pepper, cilantro and pumpkin seeds.
 
Meanwhile, make the dressing by putting the 3 tbsp olive oil, sherry vinegar, garlic cloves, sun-dried tomatoes, capers, water and salt in the carafe of a blender. Blend until smooth. Pour over salad. Toss well and serve warm or cold.