20-Minute Mediterranean Chickpea Salad
A fresh, tangy, and naturally sweet Mediterranean salad featuring chickpeas, cucumbers, cherry tomatoes, roasted red peppers, Medjool dates, and creamy honey goat cheese. Brightened with lemon and aromatic cumin, this fiber-rich, high-protein dish is perfect for lunches, potlucks, or easy weeknight meals.
Equipment
- 1 Small Skillet – for toasting cumin seeds
- 1 Mortar and Pestle – for crushing toasted cumin
- 1 Large Mixing Bowl – for combining salad ingredients
- 1 Chef’s Knife – for chopping vegetables, herbs, and dates
- 1 Cutting Board – for safe and clean prep space
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic finely minced
- 1 tablespoon freshly grated lemon zest
- 2 tablespoons fresh lemon juice
- ¾ teaspoon fine sea salt
- Freshly ground black pepper to taste
- 1½ teaspoons whole cumin seeds*
- 2 cups cooked chickpeas drained and rinsed
- 1 cup cherry tomatoes halved
- 4 Medjool dates pitted and finely chopped
- 3 Persian cucumbers thinly sliced into half-moons
- ⅓ cup chopped roasted red bell peppers
- ¼ cup finely chopped fresh parsley
- 3 ounces honey-flavored goat cheese crumbled or spooned in small dollops
- ¼ cup fresh mint leaves torn or roughly chopped
- ⅓ cup roasted chickpeas optional, for crunch
Instructions
- Make the Lemon-Garlic Dressing: In a large mixing bowl, whisk together the olive oil, minced garlic, lemon zest, and lemon juice. Stir in the sea salt and a few generous grinds of black pepper until well combined. This dressing serves as the bright and tangy foundation for the salad.
- Toast and Crush the Cumin Seeds: Place the cumin seeds in a small dry skillet over medium-low heat. Stir them gently for about 30 seconds, or until they begin to pop and release a nutty aroma. Immediately remove from heat to avoid burning. Lightly crush the seeds using a mortar and pestle (or the flat side of a knife on a cutting board). Add the crushed cumin to the dressing and stir well.
- Assemble the Salad Base: To the dressing bowl, add the chickpeas, cherry tomatoes, chopped dates, cucumber slices, roasted red pepper, and parsley. Toss gently with a large spoon or salad tongs until everything is evenly coated in the lemony dressing.
- Finish with Toppings: Transfer the dressed salad to a serving platter or bowl. Add dollops or crumbles of honey goat cheese across the top.Sprinkle with torn mint leaves and a handful of roasted chickpeas for extra texture, if desired.
- Taste and Adjust Before Serving: Give the salad one final taste. Adjust with extra lemon juice, salt, or pepper if needed. Serve immediately or refrigerate for later.
Notes
- No Whole Cumin Seeds? If you only have ground cumin on hand, use a heaping ½ teaspoon instead. Simply whisk it directly into the dressing—no toasting needed.
- Make-Ahead Tip: This salad holds up beautifully when made ahead. Store it (without the goat cheese and mint) in an airtight container for up to 2 days. Add the cheese and mint just before serving for best flavor and texture.
- Chickpea Options: You can use canned chickpeas (drained and rinsed) or cook your own from dried beans for an even richer texture.
- Goat Cheese Alternatives: Feta or a cashew-based soft cheese can work well if you want a different flavor profile or a vegan swap.