MEDITERRANEAN CHICKPEA SALAD

Course: Salads

Time: 20 minutes

Serves: 4 to 6 

Ingredients:

• 2 cups cooked chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 4 Medjool dates, pitted and diced
• 3 small cucumbers, cut into quarters
• 3 ounces goat cheese, cut into small squares
• Few strips of romano salad leaves, cut into thin strips
• ¼ cup finely chopped parsley

For dressings:

• 2 tbsp extra-virgin olive oil
• 3 garlic cloves, minced
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 tsp cumin seeds roasted and finely powdered
• ¾ tsp sea salt
• ¼ tsp finely ground black pepper

Directions:

1. In a large bowl, add chickpeas, cherry tomatoes, dates and cucumbers and toss them nicely.
2. Transfer to a bowl or platter. Add cheese and mix these softly.
3. Sprinkle with celery leaves and romano salad strips.
4. If desired, add dressing and serve or dressing can be served separately and can be added as per taste.
5.  For the dressing, add all the ingredients in a small bowl and mix it nicely. Keep aside

Special note:

• The goat cheese, dates and toasted cumin seeds give this chickpea salad delightful, sweet, savoury and aromatic flavours. It keeps well if prepared in advance.