Mediterranean Chickpea Salad

Difficulty: Simple


  • ½ a Fresco® Seedless Cucumber, sliced into half moons
  • ⅓ cup chopped red Maestro® Bell Pepper
  • 1 cup Concerto® Grape Tomatoes, halved
  • 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 ½ teaspoon cumin seeds*
  • 2 cups cooked chickpeas, drained and rinsed
  • 4 Medjool dates, pitted and diced
  • ¼ cup finely chopped parsley
  • 3 ounces of Goat Cheese
  • ¼ cup fresh mint
  • ⅓ cup roasted chickpeas, optional

Looking to up your salad game this Summer? You can start with this delicious Mediterranean Chickpea Salad, filled with Fresco® Seedless Cucumbers, Maestro® Bell Peppers and Concerto® Grape Tomatoes!



  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.
  4. Transfer to a serving platter and dollop with the goat cheese, sprinkle with mint, and top with the extra roasted chickpeas, if desired.
  5. Season to taste and serve.