Mediterranean Chickpea Salad
Ingredients
The dressing
-
2
tablespoons
extra-virgin olive oil
-
3
cloves
garlic
-
1
tablespoon
lemon zest
-
2
tablespoons
lemon juice
-
¾
teaspoon
sea salt
-
1 ½
teaspoons
cumin seeds
-
freshly ground
to taste
black pepper
The salad
-
2
cups
cooked chickpeas
-
1
cup
cherry tomatoes
-
4
pieces
Medjool dates
-
3
pieces
Persian cucumbers
-
⅓
cup
chopped roasted red peppers
-
¼
cup
finely chopped parsley
-
3
ounces
Roth Chèvre Honey Goat Cheese
-
¼
cup
fresh mint
-
⅓
cup
roasted chickpeas
Instructions
- In a large bowl, combine olive oil, minced garlic, lemon zest, lemon juice, salt, and black pepper.
- Toast cumin seeds in a skillet over medium-low heat until aromatic, about 30 seconds, then crush them lightly.
- Add the crushed cumin seeds to the dressing and stir.
- Toss in the chickpeas, cherry tomatoes, diced dates, sliced cucumbers, roasted red peppers, and parsley.
- Transfer the salad to a serving platter, dollop with goat cheese, sprinkle with mint, and top with roasted chickpeas if desired.
- Season to taste and serve.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
15mg
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