1 1/2 cups cooked chickpeas
2 roasted red bell peppers, halved and sliced
1 teaspoon herbes de provence
1 large shallot, chopped
large handful of flat leaf parley, chopped
salt and pepper to taste
2 teaspoons cumin seeds
1/2 teaspoon herbes de provence
2 tablespoons wine vinegar
1 teaspoon salt
4 tablespoons olive oil
black pepper to taste
Place chick peas, bell peppers, shallot, and parsley in a bowl.
To prepare vinaigrette,saute cumin seeds in a hot dry skillet until they begin to pop, then immediatetly crush them to a powder with a mortar and pestle. Put vinegar, salt, oil, herbes, cumin, and pepper in a shaker and shake until emulsified.
Toss chick peas and peppers with vinegrate and serve at room temperature.
Adapted from Bistro.