Mediterranean Chickpea Salad
Ingredients
Dressing
-
2
tablespoons
extra-virgin olive oil
-
3
cloves
garlic, minced
-
1
tablespoon
lemon zest
-
2
tablespoons
fresh lemon juice
-
¾
teaspoon
sea salt
-
to taste
freshly ground black pepper
-
1½
teaspoons
cumin seeds
Salad
-
2
cups
cooked chickpeas, drained and rinsed
-
1
cup
cherry tomatoes, halved
-
4
pieces
Medjool dates, pitted and diced
-
3
pieces
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
- In a large bowl, combine olive oil, garlic, lemon zest, lemon juice, salt, and pepper.
- Toast cumin seeds in a small skillet over medium-low heat until aromatic, then crush them slightly and add to the bowl.
- Add chickpeas, tomatoes, dates, cucumbers, red pepper, and parsley to the bowl and toss everything together.
- Transfer the mixture to a serving platter, dollop with goat cheese, sprinkle with mint, and top with extra 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
10mg
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