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