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Mediterranean Chickpea Salad

Yield
4 to 6 servings
Active Time
Total Time
This fresh, 20-minute salad is made with our tangy, creamy honey goat cheese — our new favorite STRESS-FREE recipe! By: Love and Lemons

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • ¾ 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 Honey Chèvre goat cheese
  • ¼ cup fresh mint
  • ⅓ cup chopped roasted chickpeas, optional

Method

  1. In a large bowl, combine the olive oil, garlic, lemon zest, lemon juice, salt, and several grinds of pepper.
  2. In a small skillet over medium-low heat, toast the cumin seeds until aromatic, about 30 seconds. Remove from heat and crush them a bit (a mortar & pestle is easiest for this). Add them to the bowl and stir.
  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 extra roasted chickpeas, if desired. Season to taste and serve.
Notes:
*If using ground cumin seeds, use a heaping ½ teaspoon and add it directly to the mixing bowl — no need to toast.