4 dates diced (optional)
1/3 cup chopped roasted bell peppers
1 tablespoon olive oil
3 garlic cloves, minced
1 tablespoon lemon zest
2 tablespoons lemon juice
2 cups cooked chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
2-3 coarsely chopped parsley leaves
1.5 teaspoon cumin seeds
2 tsps finely diced feta cheese
sea salt & black pepper - to taste
In a large bowl, combine the olive oil, garlic, lemon zest, and lemon juice. Add salt and pepper to taste.
In a small skillet over medium-low heat, toast the cumin seeds until aromatic (approx 30 seconds). Remove from heat and crush them a bit (a mortar & pestle is recommended). Add them to the above seasoning & mix well.
Add chickpeas, tomatoes, dates, cucumbers, red pepper, and parsley to the bowl and toss. Transfer to a serving platter and dollop with feta cheese"