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Chickpea Recipes: Best Chickpea Salad

This Mediterranean chickpea salad is one of our favorite chickpea recipes!

Prep Time
20 mins
Total Time
20 mins
Servings: 4 to 6
Course: Main Course , Salad
Cuisine: Mediterranean , American

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 3 garlic cloves minced
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • ¾ teaspoon sea salt
  • freshly ground black pepper
  • 1½ teaspoons 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 fresh parsley
  • 3 ounces goat cheese
  • ¼ cup fresh mint leaves
  • ⅓ cup roasted chickpeas optional

Instructions

    Cup of Yum
  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 the 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 the extra roasted chickpeas, if desired. Season to taste and serve.

Notes

  • *if using ground cumin, use a heaping 1/2 teaspoon and add it directly to the mixing bowl, no need to toast.