Mediterranean Chickpea Salad
User Reviews
5
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Prep Time
20 mins
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Total Time
20 mins
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Servings
4 to 6
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Course
Salad
Mediterranean Chickpea Salad
Description
This Mediterranean Chickpea Salad begins with a dressing made from extra-virgin olive oil, minced garlic, lemon zest and juice, salt, and freshly ground black pepper. Toasted cumin seeds are crushed and stirred into the dressing to add a warm, earthy spice. The main ingredients—cooked and drained chickpeas, halved cherry tomatoes, diced Medjool dates, thinly sliced Persian cucumbers, roasted red peppers, and chopped parsley—are tossed gently in this vinaigrette to combine the flavors.
The salad is arranged on a platter and topped with dollops of creamy goat cheese, fresh mint leaves, and optionally, extra roasted chickpeas for crunch. The mixture of sweet dates, fresh herbs, tangy lemon, and savory chickpeas creates a balanced and colorful salad with contrasting textures from soft cheese to crisp vegetables.
This salad works well as a light lunch or a side dish alongside grilled meats or breads. It highlights fresh, wholesome Mediterranean ingredients with a blend of savory, sweet, and herbal notes.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 garlic minced, cloves
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 3/4 teaspoon salt sea salt
- black pepper freshly ground
- 1 ½ teaspoon cumin seeds
- 2 cups chickpeas drained and rinsed, cooked
- 1 cup cherry tomato halved
- 4 Medjool dates pitted and diced
- 3 cucumber sliced into thin half moons, Persian
- ⅓ cup red peppers chopped, roasted
- ¼ cup parsley finely chopped
- 3 ounces goat cheese Roth Chèvre Honey brand
- ¼ cup mint fresh
- ⅓ cup chickpeas optional, roasted
Instructions
- In a large bowl, combine the olive oil, garlic, lemon zest, lemon juice, salt, and several grinds of pepper.
- 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.
- 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
- When using ground cumin instead of whole seeds, use about 1/2 teaspoon and add directly to the dressing without toasting.
User Reviews
Overall Rating
5
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