Who doesn’t love salad on a hot summer day, chickpeas, tomatoes, and mint what a combo! Check out this recipe from http://www.loveandlemons.com:

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 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 roasted chickpeas, optional

Instructions

• 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.

Notes

*if using ground cumin seeds, use a heaping 1/2 teaspoon and add it directly to the mixing bowl, no need to toast.