Top Mediterranean Chickpea Salad This recipe for simple chickpea salad will become your go-to dish! If you prepare it ahead of time, it preserves nicely, so pack it up for a nutritious, sweet-and-savory lunch.
This chickpea salad has wonderful sweet, savoury, and fragrant flavours thanks to the goat cheese, dates, and toasted cumin seeds. If you prepare it ahead of time, it stores nicely, so bring it to a potluck or pack it for lunch!
Spend 20 minutes preparing.
Twenty minutes in total
Serves four to six.
Ingredients For Mediterranean Salad Chickpeas
- Two tablespoons of pure olive oil
- One tablespoon of lemon zest
- Three choppe garlic cloves
- two tsp lemon juice
- one-third teaspoon sea salt
- freshly ground black pepper
- One-half teaspoon of cumin seeds* Two cups of
- cooked, rinsed and drained chickpeas
- One cup of cherry tomatoes, cut in half; four chopped,
- pitted Medjool dates
- Cut three Persian cucumbers into thin half-moons.
- Chopped roasted red peppers, ⅓ cup
- ¼ cup of parsley, chopped finely
- Three ounces of honey goat cheese, Roth Chèvre
- Half a cup of fresh mint
- ⅓ cup of optionally roasted chickpeas
Instructions For Mediterranean Salad Chickpeas
- Olive oil, garlic, lemon zest, lemon juice, salt, and a few grinds of pepper should all be combined in a big bowl.
- Toast the cumin seeds in a small skillet over medium-low heat for about 30 seconds, or until fragrant. Take them off the heat source and give them a little crush (a mortar and pestle works best for this). Stir after adding them to the bowl.
- Toss in the chickpeas, tomatoes, cucumbers, dates, red pepper, and parsley. Move the mixture to a serving dish, then top with more roasted chickpeas, mint leaves, and goat cheese if preferred. After tasting, adjust the seasoning and serve.
Remarks
*Use a heaping 1/2 teaspoon of ground cumin seeds and add them straight to the mixing bowl; toasting is not necessary.