Mediterranean Chickpea Salad

• servings: 4 servings
• active time: 20 minutes
• total time: 20 minutes

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 teaspoon 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 roasted chickpeas (optional)

Directions

In a large bowl, combine the olive oil, garlic, lemon zest, lemon juice, salt, and several grinds of pepper.

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.

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. Season to taste and serve.