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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.
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Prep Time 20 minutes
Total Time 20 minutes
Cuisine Mediterranean
Servings 4

Ingredients
  

  • 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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