Mediterranean Chickpea Salad
The feta, dates, and toasted cumin seeds give this chickpea salad delightful sweet, savory, and aromatic flavors. It keeps well if you prep it ahead of time.
Category: Salads
Source: www.loveandlemons.com
Ingredients
| Olive oil | |
| Garlic cloves | |
| Lemon zest | |
| Lemon juice | |
| Sea salt | |
| Pepper | |
| Cumin seeds | |
| Cooked chickpeas | |
| Cherry tomatoes | |
| Dates | |
| Cucumbers | |
| Red peppers | |
| Parsley | |
| Feta | |
| Mint | |
| Roasted chickpeas |
Instructions
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 crumble over the feta, sprinkle with mint, and top with the extra roasted chickpeas, if desired. Season to taste and serve.
Nutrition
| Serving size: | 468.8 |
| Energy: | 333.4 |
| Ratio: | 0.7 |
| Carbohydrate: | 38.1 |
| Fat: | 15.4 |
| Protein: | 15.2 |
| Saturated fat: | 4.8 |
| Sodium: | 1030.9 |
| Sugar: | 8.9 |