Warm Chickpea Salad With Cumin & Garlic

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4 to 6 servings

3 tablespoons olive oil

2 tablespoons whole cumin seeds

1/4 teaspoon dried red pepper flakes, or to taste

4 garlic cloves, finely minced

2 15-ounce cans chickpeas (garbanzo beans), rinsed and drained

1/2 cup oil-packed sun-dried tomatoes, drained and finely chopped

3/4 cup Italian parsley, leaves only

Small handful fresh mint leaves

1 lemon, zested and juiced

3/4 pound English cucumber

Flaky sea salt

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