Make Chickpea Salad, Sweet And Savory

• Food: Chickpea Salad

• Writer: Alice

• Content-Type: Food Blog

You’ll prepare this simple chickpea salad dish time and time again! Pack it up for a sweet/savory, healthful lunch if you prepare it in advance.

For years, my go-to lunch has been chickpea salad. I thought I’d share my favorite chickpea salad dish with everyone because back-to-school time is almost approaching! It is substantial enough to serve as a dinner in and of itself thanks to the protein-rich chickpeas, but it can also be used as a nutritious side dish.

You can simply prepare it in advance for events and lunches because the garbanzo beans keep well in the fridge.

You also receive a fantastic fusion of flavors in each bite because of the combination of beans, herbs, and fresh vegetables that are all cut to the same size.

I’ve created a variety of chickpea salad recipes, but this one is the best by far. The show-stopper is a light, creamy goat cheese from Roth made with fresh milk and honey.

I’m a finicky goat cheese eater, but I’ve been enjoying this and their basic goat cheese on salads, pasta, zucchini noodles, and other dishes.

It has a hint of sweetness from the honey and is crisp and acidic. My opinion is that the new Roth Chèvre variants are ideal for summer entertaining (try the wild blueberry on your next cheese platter!).

In this recipe, I accentuated the richness of the cheese by adding toasted cumin seeds and Medjool dates, which gave the salad a fragrant, sweet-and-salty taste.

This one is a favorite of ours, and I hope you will enjoy it as well, whether you serve it with supper, pack it for lunch, or bring it to your Labor Day get-togethers!

RECIPE FOR CHICKPEA SALAD INGREDIENTS

The dressing for this chickpea is created with toasted cumin seeds, extra virgin olive oil, lemon juice, and zest. I mix it all in the bottom of a large bowl, add the chickpeas, and the following ingredients:

• Sheep cheese. Roth Honey Chèvre, a fresh milk goat cheese with a delightfully creamy texture and a softly sweet, mellow flavor, is what we use in this dish.
• Medicine dates contrast beautifully with the earthy goat cheese and the cumin-spiced vinaigrette since they are soft and chewy.
• Turkish cucumbers- They are necessary for a crunchy, fresh crunch.
• Persian cucumbers are my preferred type due to their modest size. They taste great when cut into little half-moons and served with garbanzo beans.
• Plum tomatoes give the food a rich, bursty texture. Rubbed red peppers I appreciate the slight burn and lovely sweetness they give the salad.
• Diced red bell pepper would work in place of roasted red peppers if you don’t have any on hand.
• Fresh parsley, chopped Sprinkle it on top for a flavorful touch, and some green flecks. Rubbed chickpeas These people provide a fantastic crunch. If roasting chickpeas isn’t your thing, try a handful of toasted almonds instead.
• Mint or basil I enjoy adding fresh herb leaves to my salad as a finishing touch for a delicate, herbal flavor.

This bean salad only requires one bowl and a pan to roast the cumin seeds. Just lightly smash the seeds with a mortar and pestle before whisking them in with the other ingredients for the dressing after toasting the seeds for about 30 seconds until fragrant.

Toss in parsley, dates, chickpeas, and vegetables. After that, garnish with cheese, any remaining herbs, and roasted chickpeas before serving.

TIPS FOR MAKING CHICKPEA SALAD

• Adjust to taste. To create a salad you enjoy, taste it as you go and make any necessary adjustments. You might need an additional squeeze of lemon or a teaspoon of salt. Before serving, don’t be scared to taste your chickpea salad!
• Cut all the pieces to the same size. The tastiest bits of chickpea contains a little bit of everything, including juicy vegetables, sweet dates, fresh herbs, and creamy cheese. To serve with the chickpeas, dice your tomatoes, cucumbers, dates, and dates into tiny, even pieces.
• Keep some cheese or herbs for garnish. I advise storing the mint leaves to add at the last minute if you create this salad ahead of time. Before you leave for work in the morning, sprinkle a few leaves on top of the salad you’ve prepared if you’re taking it for lunch. Depending on your preferences, the goat cheese can be the same. The goat cheese gradually begins to meld with the salad, forming a creamy covering. Add it at the same time as the mint if you prefer it in bits. For more of my top advice on meal preparation, see this post!

CHICKPEA SALAD

This chickpea dressing has delicious sweet, savory, and fragrant aromas thanks to goat cheese, dates, and toasted cumin seeds. If you prepare it in advance, it preserves nicely, so packs it for lunch or bring it to a potluck!

INGREDIENTS

• 2 tablespoons extra virgin olive oil
• 3 garlic cloves, minced
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 3/4 teaspoon sea salt
• Freshly ground black pepper
• 1 1/2 teaspoon cumin seeds*
• 2 cups cooked chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 4 Medjool dates, pitted and diced
• 3 Persian cucumbers, sliced into thin half moons
• 1/3 cup chopped roasted red peppers
• 1/4 cup finely chopped parsley
• 3 ounces Roth chevre honey goat cheese
• 1/4 cup fresh mint
• 1/3 cup roasted chickpeas, optional

INSTRUCTIONS

1. Olive oil, garlic, lemon zest, lemon juice, salt, and a few grinds of pepper should all be combined in a big bowl.
2. The cumin seeds should be heated in a small skillet over medium-low heat for about 30 seconds, or until fragrant. Take them out of the fire and lightly smash them (a mortar & pestle is easiest for this). Stir after adding them to the bowl.
3. In the bowl, combine the chickpeas, tomatoes, dates, cucumbers, red pepper, and parsley. Transfer to a serving tray, top with additional roasted chickpeas if preferred, dredge with goat cheese, and garnish with mint. Serve after flavoring to taste.

NOTES

*If using ground cumin seeds, add a generous 1/2 teaspoon of it to the mixing bowl without first toasting it.