Mediterranean Chickpea Salad


  • 2 tablespoons extra-virgin olive oil
  • 3 garlic clovesminced
  • 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 chickpeasdrained and rinsed
  • 1 cup tomatoesdiced
  • 1 cucumbersliced into thin half moons
  •  cup chopped roasted red peppers
  • Grated cheese¼ cup fresh mint
  •  cup par – boiled chickpeas


  • 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. 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 sprinkle cheese on top. Season to taste and serve.


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