Mediterranean Chickpea Salad

This Mediterranean Chickpea Salad is a vibrant, flavor-packed dish that’s as nourishing as it is delicious. Crisp cucumbers, juicy cherry tomatoes, and creamy chickpeas mingle with briny olives and tangy feta for a symphony of textures.

A zesty lemon-herb dressing ties it all together, creating a refreshing bite that’s perfect for any occasion. Ready in just 20 minutes, it’s a lifesaver for busy days or last-minute gatherings.

Every forkful bursts with the bright, sun-kissed flavors of the Mediterranean, making it a wholesome yet indulgent choice. The combination of fresh herbs, crunchy veggies, and hearty chickpeas ensures a satisfying meal that’s both light and filling.

Whether you’re meal-prepping or serving it as a side, this salad is a guaranteed crowd-pleaser. It’s proof that healthy eating can be effortless and utterly delicious.

Fresh & Flavorful Ingredients

• 2 tablespoons extra-virgin olive oil
• 3 garlic cloves, minced
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice (freshly squeezed for best flavor)
• ¾ teaspoon sea salt
• Freshly ground black pepper (to taste)
• 1 ½ teaspoons cumin seeds* (toasted and crushed for maximum aroma)
• 2 cups cooked chickpeas, drained and rinsed (canned works too)
• 1 cup cherry tomatoes, halved
• 4 Medjool dates, pitted and diced
• 3 Persian cucumbers, sliced into thin half moons
• ⅓ cup chopped roasted red peppers (jarred is fine)
• ¼ cup finely chopped parsley
• 3 ounces Roth Chèvre Honey Goat Cheese (or any soft goat cheese)
• ¼ cup fresh mint leaves
• ⅓ cup roasted chickpeas (optional, for extra crunch)

Simple Step-by-Step Instructions

1. In a large bowl, combine the olive oil, garlic, lemon zest, lemon juice, salt, and several grinds of black pepper. Mix well.
2. In a small skillet over medium-low heat, toast the cumin seeds until aromatic, about 30 seconds. Remove from heat and crush them slightly (a mortar & pestle works best). Add the crushed seeds to the bowl and stir to combine.
3. Add the chickpeas, cherry tomatoes, dates, cucumbers, roasted red peppers, and parsley to the bowl. Toss everything together until evenly coated.
4. Transfer the salad to a serving platter. Dollop with the goat cheese, sprinkle with mint leaves, and top with roasted chickpeas if desired.
5. Season with additional salt and pepper to taste. Serve immediately and enjoy!

Perfect Pairings: Serving Suggestions

This Mediterranean Chickpea Salad is a versatile dish that pairs beautifully with grilled chicken, fish, or lamb for a heartier meal. For a light lunch, serve it alongside warm pita bread or a scoop of hummus. It also makes a fantastic addition to a mezze platter with olives, feta, and stuffed grape leaves.

Make It Your Own: Recipe Variations

Feel free to customize this salad to suit your taste! Swap the goat cheese for feta or omit it entirely for a vegan version. Add avocado for creaminess or toss in some arugula for a peppery bite. If you’re not a fan of dates, try dried apricots or raisins for a touch of sweetness.

Keep It Fresh: Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. If you’ve added the goat cheese, keep it separate to maintain its texture. The flavors deepen over time, making it even more delicious the next day. Avoid freezing, as the fresh veggies may lose their crunch.

Quick Prep: Time-Saving Tips

Use pre-cooked chickpeas (canned or prepped ahead) to save time. Pre-chopped veggies or a food processor can speed up prep work. Toasting and crushing the cumin seeds can be done in advance and stored in a small jar for convenience. This salad comes together in just 20 minutes!

Essential Tools: Equipment Guidance

A mortar and pestle is ideal for crushing cumin seeds, but the back of a spoon or a small spice grinder works too. A sharp chef’s knife makes chopping veggies a breeze, and a large mixing bowl ensures everything combines evenly. For serving, a wide platter showcases the vibrant colors beautifully.

Mediterranean Chickpea Salad

Amy

This Mediterranean Chickpea Salad is a vibrant, flavor-packed dish that’s as nourishing as it is delicious. Ready in just 20 minutes, it’s a lifesaver for busy days or last-minute gatherings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 20 minutes mins

Cuisine Mediterranean

Servings 4

Ingredients

  

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• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic minced
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 3/4 teaspoon sea salt
• Freshly ground black pepper
• 1 ½ teaspoon cumin seeds *
• 2 cups cooked chickpeas drained and rinsed
• 1 cup cherry tomatoes halved
• 4 Medjool dates pitted and diced
• 3 Persian cucumbers sliced into thin half moons
• ⅓ cup chopped roasted red peppers
• ¼ cup finely chopped parsley
• 3 ounces Roth Chèvre Honey Goat Cheese
• ¼ cup fresh mint
• ⅓ cup roasted chickpeas optional

Instructions

 

• In a large bowl, combine the olive oil, garlic, lemon zest, lemon juice, salt, and several grinds of pepper.
• In a small skillet over medium-low heat, toast the cumin seeds until aromatic, about 30 seconds. Remove from the heat and crush them a bit (a mortar & pestle is easiest for this). Add them to the bowl and stir.
• Add the chickpeas, tomatoes, dates, cucumbers, red pepper, and parsley to the bowl and toss. Transfer to a serving platter and dollop with the goat cheese, sprinkle with mint, and top with the extra roasted chickpeas, if desired. Season to taste and serve.

Keyword chickpea, healthy, salad, vegetarian

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