Mediterranean Chickpea Salad
Total Time
20 mins
Prep Time
20 mins
Rating
5 out of 5 stars
(51)
Ingredients
4-6 servings
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, 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
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Preparation
Step 1
In a large bowl, combine the olive oil, garlic, lemon zest, lemon juice, salt, and several grinds of pepper.
Step 2
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.
Step 3
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.
Step 4
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Chef's notes
*if using ground cumin seeds, use a heaping 1/2 teaspoon and add it directly to the mixing bowl, no need to toast.
Taste and adjust. The key to making a great salad is tasting and adjusting until you have a balance of flavors you love. You might need an extra pinch of salt or squeeze of lemon.
Cut everything to a similar size. The best bites of chickpea salad happen when you get a little of everything – fresh herbs, creamy cheese, sweet dates, juicy veggies, etc.
Save some herbs and/or cheese for garnish. If you make this salad ahead of time, I recommend saving the mint leaves to add at the last minute.
