Roasted Cumin & Chickpea Salad

3/4 tsp ground cumin

2 Tbsp olive oil

2 Tbsp fresh lime juice

Salt and Pepper

1 15-oz can chickpeas, rinsed

1 stalk celery, thinly sliced

1 medium tomato, chopped

1/2 small red onion, finely chopped

1 oz feta, crumbled (about 1/4 cup)

1. Heat a small skillet over medium heat. Add the cumin and cook, stirring until toasted and fragrant, about 1 minute. Transfer to a large bowl.

2. Add the oil, lime juice, 1/2 tsp. salt and 1/4 tsp pepper to the bowl and whisk to combine.

3. Add the chickpeas, celery, tomato and onion. Toss to combine. Let sit, tossing occasionally for 15 minutes.

4. Fold in the feta before serving.

I found this recipe in a Woman's Day magazine - and was pleasantly surprised by how good it tasted. I am always looking for new and interesting things to make for the family. Salads are so nice during the summer. No turning on the oven! A huge plus when it has been rather hot here lately.