Mediterranean Chickpea & Date Salad

Ingredients

• 2 tablespoons extra-virgin olive oil
• 3 garlic cloves (minced)
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 3/4 teaspoon sea salt
• Black pepper, freshly ground
• 1 ½ teaspoon cumin seeds*
• 2 cups cooked chickpeas (rinsed and drained)
• 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 roasted chickpeas (optional)

Method

1. First, in a large bowl, combine the olive oil, garlic, lemon zest, lemon juice, salt, and several grinds of pepper.
2. Then, 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.
3. Next, 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. Taste and adjust the seasoning and serve.

About this recipe

Lowflame publishes general food information, not medical advice. If you are managing a medical condition, are pregnant, or have a food allergy, check the ingredient list against your own needs and speak to a qualified professional before making changes to your diet.