Mediterranean Chickpea Salad Ii Recipes

MEDITERRANEAN CHICKPEA SALAD

Steps:

• 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 dollop with the goat cheese, sprinkle with mint, and top with the extra roasted chickpeas, if desired. Season to taste and serve.

MEDITERRANEAN CHICKPEA SALAD RECIPE

Steps:

• Rinse and thoroughly drain the chickpeas. Add to a large skillet or cast iron pan along with the tablespoon of olive oil. Saute on medium high heat, stirring often, for about 5 minutes until the chickpeas are slightly crisped.
• Make the dressing by whisking together the minced garlic, extra-virgin olive oil, fresh lemon juice, mustard, dried oregano, salt, and pepper in a serving bowl.
• Add the chickpeas, cherry tomatoes, sliced red onions, diced orange and yellow bell peppers and parsley to the bowl and toss. Top with the crumbled feta cheese and serve at room temperature.

MEDITERRANEAN CHICKPEA SALAD

Steps:

• Toss together the salad ingredients. Whisk together the lemon juice, vinegar, garlic, cumin seeds, salt, pepper, olive oil and yogurt, and toss with the chickpeas.