Connect with us

Vegetarian Recipes

Mediterranean Chickpea Salad

https://www.loveandlemons.com/chickpea-salad-recipe/

Chickpea salad has been one of my go-to lunches for years. With back-to-school season right around the corner, I thought I’d share my favorite chickpea salad recipe with all of you! Because of the protein from the chickpeas, it’s hearty enough to be a meal on its own, but it can also double as a healthy side dish. The garbanzo beans hold up well in the fridge, so you can easily make it ahead for parties and lunches. And with a mix of beans, herbs, and fresh vegetables all cut to a similar size, you get a delicious blend of flavors in every bite.

I’ve made many chickpea salad variations, but this quick and easy recipe takes the cake. The star of the show is a light, creamy fresh milk honey goat cheese from Roth. I’m picky about my goat cheese, but I’ve been loving this one and their plain goat cheese on salads, pasta, zucchini noodles, and more. It’s fresh and tangy, with a touch of sweetness from the honey. In my opinion, the new Roth Chèvre varieties (try the wild blueberry on your next cheese board!) are the perfect cheeses for summer entertaining.

In this recipe, I played off the cheese’s sweetness, adding toasted cumin seeds and Medjool dates to give the salad an aromatic, sweet & savory flavor. We really love this one, and I hope you do too, whether you serve it with dinner, pack it up for lunch, or bring it to your Labor Day gatherings!


Chickpea salad recipe ingredients


Chickpea Salad Recipe Ingredients

This chickpea salad starts with a bright, spiced dressing made from lemon juice & zest, garlic, extra-virgin olive oil, and toasted cumin seeds. I whisk it together in the bottom of a big bowl and then toss in the chickpeas, as well as these components:

  • Goat cheese. In this recipe we use Roth Honey Chèvre, which is a fresh milk goat cheese with a delightful creamy texture and a lightly sweet, mellow flavor.
  • Medjool dates. Soft & chewy, they contrast perfectly with the earthy goat cheese and the cumin-spiced dressing.
  • Persian cucumbers. They’re essential for a crisp, fresh crunch. I especially like to use Persian cucumbers because of their small size. Cut into little half-moons, they’re perfect for pairing with garbanzos.
  • Cherry tomatoes. They add juicy, bursty texture.
  • Roasted red peppers. I love the hint of char and nice sweetness they add to the salad. If you don’t have roasted red peppers, diced red bell pepper would be fine in its place.
  • Chopped fresh parsley. Sprinkle it in for fresh flavor and flecks of green.
  • Roasted chickpeas. These guys add a great crunch. If you don’t feel like roasting chickpeas, a handful of toasted almonds would be good too.
  • Basil or mint. I like to top my salad with leaves of fresh herbs for a light, herbal finish.

 

Aside from the pan for toasting the cumin seeds, this bean salad comes together in one bowl! Just toast the seeds for 30 seconds or so until fragrant, crush them lightly with a mortar & pestle, and whisk them together with the other dressing ingredients.

Add the veggies, dates, chickpeas, and parsley, and toss. Then, dot on the cheese, remaining herbs, and roasted chickpeas, and serve!

Chickpea Salad Recipe Tips

  • Taste and adjust. The key to making a great salad is tasting and adjusting until you have a balance of flavors you love. You might need an extra pinch of salt or squeeze of lemon. Don’t be afraid to try your chickpea salad before serving!
  • Cut everything to a similar size. The best bites of chickpea salad happen when you get a little of everything – fresh herbs, creamy cheese, sweet dates, juicy veggies, etc. Cut your cucumbers, dates, and tomatoes into a small, even dice so you can scoop them up along with the chickpeas.
  • Save some herbs and/or cheese for garnish. If you make this salad ahead of time, I recommend saving the mint leaves to add at the last minute. If you’re packing it for lunch, dot a few leaves on the top of the packed salad before you head out the door in the morning. The same could go for the goat cheese, depending on your preferences. Over time, the goat cheese starts to blend into the salad, creating a creamy coating. If you prefer it in chunks, add it at the same time you add the mint. See this post for more of my best meal prep tips!

Mediterranean Chickpea Salad

Author: Jeanine Donofrio

Recipe type: salad

  • 2 tablespoons extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • ¾ teaspoon sea salt
  • Freshly ground black pepper
  • 1 ½ 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
  • ⅓ cup chopped roasted red peppers
  • ¼ cup finely chopped parsley
  • 3 ounces Roth Chèvre Honey Goat Cheese
  • ¼ cup fresh mint
  • ⅓ cup chopped roasted chickpeas, optional
  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.

*if using ground cumin seeds, use a heaping ½ teaspoon and add it directly to the mixing bowl, no need to toast.

Continue Reading
Advertisement

Vegetarian Recipes

CAULIFLOWER BOLOGNESE

“I want you to come watch the movie with us ON the couch, not be in the kitchen!”

I’ve been filling out this one-question-a-day journals for moms that I received for Christmas. It records a little thought or memory over the last year, and then starts again, so you can see how your answers change over a few years. One of the recent ones, prompted me to jot notes about what I am learning as a mom, and I found the question so general I was basically annoyed. I am a romantic, and also wildly pragmatic. In the span of a day I can tear up over the depths of love I feel for my kids, and also wish for them to have a mute button. We all have worlds within us; mothering pushing me into the corners of myself I am sometimes proud of or other corners ashamed of, but am I learning? Yes, every single day. Sometimes in the moment and other times after a particular season. But in 2021, my answer in the bullet journal was that I see my kids are wanting me to play with them. They aren’t registering all the service and shuttling and laundry and what it takes to pull off a week, they just want to play WITH me. It’s natural for me to move within lists and tasks and responsibilities and hustling, but playing is something I have to pay attention to. For them and for me. We usually do a family movie on Friday nights and my son (6.5), see quote above, pointed out that I don’t actually watch the movie, I tinker in the kitchen and he wants me in the couch cuddle. Flattered, and found out that I’d rather make granola than watch The Croods 🙂 So from annoyed, to passing on the question to fellow parents, what are you learning? Try not to be annoyed. Maybe circle back to it.

I published this recipe over on SKCC a few weeks ago and wanted it to live here. We’re trying to find more family-friendly vegetarian recipes (it’s easy for me to fill up on roasted veggies and big salads, not so much for the kids). This batch lasts us two meals – once with noodles, maybe half zoodles, and the second round on toast or english muffins with cheese melted on top, like a pizza sort of thing? It freezes well and is great to deliver to new parents.

CAULIFLOWER BOLOGNESE

Serves 6

Ingredients

2 Tbsp. of extra virgin olive oil
1 small yellow onion – roughly chopped
3 cloves of garlic
sea salt to taste
pepper to taste
1 head of cauliflower (about ¾ lb. or 12 oz. riced)
1/2 cup of raw walnuts pieces
1/2 tsp. of Italian seasoning
1/2 tsp. of fennel seeds – crushed
2 Tbsp. of tomato paste
2 Tbsp. of balsamic vinegar
1/2 cup of red wine (or broth of any sort, and double the vinegar to mimic the wine’s acidity)
28 oz. of canned, crushed tomatoes
1/2 cup of red lentils
red pepper flake to taste

For serving

12 oz. of pasta or choice, zoodles, etc.
parmesan
fresh, torn basil

Directions

In a large Dutch-oven or stockpot, heat the olive oil over medium low heat.

In a food processor, pulse the onion and garlic into smaller bits. Add them to the pot with a big pinch of salt and pepper. Sauté to soften, about 3 minutes.

Pulse up the cauliflower florets to get a rice-like texture. Add the riced-cauliflower to the pot and sauté to soften, about 5 minutes.

Pulse the walnuts in the processor and add those to the pot along with the Italian seasoning, fennel seed, another few generous pinches of salt and pepper, tomato paste and balsamic vinegar. Sauté until fragrant.

Add the red wine, cook about 3 minutes, then add the crushed tomatoes, ½ cup water, lentils, pinch of pepper flakes and stir to combine. Turn the heat to low, put the cover ajar and let it simmer gently for 30-35 minutes. Turn off the heat, taste for seasoning and adjust.

Cook your pasta or zoodles according to instructions. Top with cauli Bolognese, grated cheese, fresh basil and enjoy!

The Bolognese will keep in the fridge for a week and can be frozen for a few months.

Continue Reading

Trending