Mediterranean Chickpea Salad

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  3 cloves, minced or 9g

• Lemon zest

  3 tsp or 6g

• Lemon juice

  Raw

  2 tbsp or 30g

• Salt

  Table

  ¾ tsp or 5g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cumin

  Spices, cumin seed

  1 ½ tsp, whole or 3g

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  2 cup or 400g

• Cherries

  Sweet, canned, pitted, heavy syrup, drained

  1 cup or 179g

• Dates

  Medjool

  4 date, pitted or 96g

• Cucumber

  Peeled, raw

  3 medium or 603g

• Red bell pepper

  Sweet, raw

  ⅓ cup, chopped or 50g

• Parsley

  Raw

  ¼ cup or 15g

• Goat cheese

  Hard type

  3 oz or 85g

• Mints

  Candy & Mints - Lance Fresh

  25g

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  ⅓ cup or 67g

Directions

1. In a large bowl, combine the olive oil, garlic, lemon zest, lemon juice, salt, and several grinds of pepper.
2. 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. 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.
4. Recipe by: Jeanine Donofrio (source: https://www.loveandlemons.com/chickpea-salad-recipe/)