For years, I’ve made chickpea salad as my go-to lunch. I figured I’d share my go-to chickpea salad recipe with everyone.
It can serve as a dinner on its own because of the protein in the chickpeas, but it can also serve as a nutritious side dish.
You can simply prepare it ahead of time for lunches and gatherings because the garbanzo beans keep well in the refrigerator.
You get a delectable fusion of flavors in every bite when you combine a variety of beans, herbs, and fresh vegetables that have all been cut to a similar size.
|Preparation Time||18 minutes|
|Cooking Duration||20 minutes|
|Total Time||38 minutes|
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- ¼ cup finely chopped parsley
- Freshly ground black pepper
- 3 ounces Roth Chèvre Honey Goat Cheese
- 2 cups cooked chickpeas, drained and rinsed
- 1 ½ teaspoon cumin seeds*
- 4 Medjool dates, pitted and diced
- ¼ cup fresh mint
- 3 Persian cucumbers, sliced into thin half moons
- ⅓ cup chopped roasted red peppers
- 3/4 teaspoon sea salt
- 1 cup cherry tomatoes, halved
- ⅓ cup roasted chickpeas (optional)
(Make another Recipe – Tomato Cucumber Weight Loss Salad)
How to make Mediterranean Chickpea Salad
Olive oil, garlic, lemon zest, lemon juice, salt, and a few grinds of pepper should all be combined in a big bowl.
The cumin seeds should be heated in a small skillet over medium-low heat for about 30 seconds, or until fragrant.
After taking them off the fire, lightly crush them. Stir after adding them to the bowl.
In the bowl, combine the chickpeas, tomatoes, dates, cucumbers, red pepper, and parsley.
Transfer to a serving platter, top with additional roasted chickpeas if desired, dredge with goat cheese, and garnish with mint. Serve after flavoring to taste.