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A vinaigrette of roasted cumin, olive oil and orange juice dresses a salad of chickpeas and grape tomatoes.
1/3 cup olive oil
1/3 cup orange juice
1 tablespoon white wine vinegar
2 teaspoons McCormick Gourmet™ Cumin, Roasted Ground
1/2 teaspoon salt
2 cans (15 ounces each) chickpeas, garbanzo beans, drained and rinsed
1 pint grape tomatoes, halved
1 green onion, chopped
Mix oil, orange juice, vinegar, cumin and salt in medium saucepan. Bring to boil on medium heat.
Stir in chickpeas, tomatoes and onion. Cook and stir until heated through. Serve with pita bread, if desired.
(Amount per serving)