Mediterranean Chickpea Salad

4 to 6 servings
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This fresh, 20-minute Mediterranean Chickpea Salad is made with our tangy, creamy Plain Chèvre goat cheese — our new favorite STRESS-FREE recipe!

Recipe by: Jeanine Donofrio, Love and Lemons


  • 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 1/2 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
  • 1/3 cup chopped roasted red peppers
  • 1/4 cup finely chopped parsley
  • 1 (4-oz) log Roth Plain Chèvre goat cheese
  • 1/4 cup fresh mint
  • 1/3 cup chopped roasted chickpeas (optional)


  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 chickpeas, tomatoes, dates, cucumbers, red pepper, and parsley to the bowl, and toss. Transfer to a serving platter.
  4. Dollop with goat cheese, sprinkle with mint, and top with extra roasted chickpeas. Season to taste and serve.
*If using ground cumin seeds, use a heaping ½ teaspoon and add it directly to the mixing bowl — no need to toast.