Garden Chickpea Salad

Garden Chickpea Salad 1/2 teaspoon cumin seeds 1/4 cup chopped tomato 1/4 cup lemon juice 1/4 cup olive oil 1 garlic clove, minced 1/4 teaspoon salt 1/4 teaspoon cayenne pepper SALAD: 3/4 cup canned chickpeas, rinsed and drained 1 medium carrot, julienned 1 small zucchini, julienned 2 green onions, thinly sliced 1/2 cup coarsely chopped fresh parsley 1/4 cup thinly sliced radishes 1/4 cup crumbled feta cheese 3 tablespoons chopped walnuts 3 cups spring mix salad greens For dressing, in a dry small skillet, toast cumin seeds over medium heat until aromatic, stirring frequently. Transfer to a small bowl. Stir in tomato, lemon juice, oil, garlic, salt and cayenne pepper. In a bowl, combine chickpeas, carrot, zucchini, green onions, parsley, radishes, cheese and walnuts. Stir in 1/3 cup dressing. To serve, divide greens between two plates; top with chickpea mixture. Drizzle with remaining dressing. 2 servings.