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You are here: Home / Salads / Mediterranean Chickpea Salad Recipe

Mediterranean Chickpea Salad Recipe

March 14, 2020

This chickpeas salad is a delicious combination of sweet and savory flavors. It’s also very beneficial for you health-wise. The ingredients are full of vibrant colors and an aromatic addition of toasted cumin ties everything together to provide flavorful taste in each bite. I think this would make a wonderful addition to your recipe repertoire and not to mention, a tasty hit at your next gathering!

Side View Of Salad

The Recipe

If you would like to try this recipe, it can be found at Love & Lemons from the creative kitchen of Jeanine and Jack. This salad makes a delicious side dish or meal and it is well worth a try. It keeps well in the fridge and can be packed for a filling and satisfying lunch.

Ingredients

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 ½ 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 Parsley
3 Ounces Roth Chèvre Honey Goat Cheese
¼ Cup Fresh Mint
⅓ Cup Chopped Roasted Chickpeas, Optional

Step-by-Step Instructions

Prepare the Dressing

In a large bowl, combine the olive oil, garlic, lemon zest, lemon juice, salt, and several grinds of black pepper. Feel free to adjust these ingredients to your own taste.

Toast Cumin Seeds

To prepare the toasted cumin seeds, add to a small skillet over medium-low heat and toast the seeds until aromatic – about thirty seconds. Remove the skillet from the heat and crush the seeds. A mortar and pestle would come in handy for this step. Also, if you don’t have toasted cumin seeds on hand, you can also use a heaping 1/2 teaspoon of untoasted seeds and add them directly to the bowl with the dressing in it. There is no need to follow the toasting step here.

See also  Warm Beet, Orange & Black Olive Salad Recipe

Bowl of Cumin Seeds

Cumin Seeds In A Pan

Crushed Cumin Seeds

Add the Remaining Ingredients

Cut the cucumbers, dates, and tomatoes into small and even pieces so you can scoop them up and enjoy them along with the chickpeas in each bite.


Chopped Vegetables On A Cutting Board

Next, add the chickpeas, tomatoes, dates, cucumbers, red pepper, and parsley to the bowl and toss.

Fresh Mixed Ingredients

Chickpea Salad

Making the Finishing Touches

Lastly, transfer to a serving platter and dollop with the goat cheese and sprinkle with mint. Instead of mint, I used basil. If you roasted the extra chickpeas, go ahead and add those. Season to your taste and you are ready to serve.

Finished Salad

Related posts:

  1. Chickpea & Red Pepper Salad Recipe
  2. Chickpea Pasta Salad with a Dijon Maple Syrup Vinaigrette Recipe
  3. Mediterranean Spaghetti Squash Bowl Recipe by Cookie & Kate
  4. Mediterranean Orzo Salad with Sun Dried Tomatoes, Basil & Parmesan Recipe
  5. Spiced Lentil Salad Recipe

Filed Under: Salads

About Laura G

Hi, I'm Laura G. A photographer, blogger and self-proclaimed food connoisseur.

As a child, I was exposed to a wide variety of foods. My mother had my siblings and me try foods at least once and if we didn't like what we tasted, we didn't have to eat it again. Luckily, I enjoyed almost everything that I tried. Unfortunately, in my adult years, I've been living with an autoimmune disease that has forced me to reevaluate my food choices. Even though I can no longer eat the foods I once enjoyed, many great alternatives have presented themselves. I believe we truly are what we eat and I look for the best food ingredients to fuel my body. I hope the recipes here on this food blog inspire you in your own food preparation endeavors.

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