Easy Mediterranean Chickpea & Date Salad

Salads are my favourite! I’m always more tempted towards a bowl of salad then to a plate full of desserts. This is an easy Mediterranean chickpea and date salad which is loaded with rainbow vegetables, fresh herbs, crunchy nuts, dates and a citrusy dressing! A great recipe as a side dish for almost any meal or a great lunch on its own. Filled with fibre and plant protein, this is a no-fuss salad which is easy and versatile. If you need weekday meal inspiration, this salad covers all the bases.

It’s fresh, flavourful, and full of crisp, crunchy textures. The citrusy dressing brightens each bite, while the nuts adds the crunchy goodness. A simple, nutritious salad that is bursting with flavour and tastes as Mediterranean as can be. Prep it on Sunday and pack it for weekday meals on repeat.

Chickpea salads are always a complete meal that are low in fat, high in protein (without adding meat), and incredibly delicious! Superpower salads that are so satisfying, and …fun! Chickpeas, crunchy shredded veggies, fresh herbs like mint and parsley, and a dash of rose za’atar to add a serious punch and make this salad hearty and satisfying! You can prepare this salad year-round as it doesn’t rely on any seasonal ingredients.

Favourite pantry Staple Chickpeas

Did you know that chickpeas, also known as garbanzo beans, Bengal gram, and Egyptian peas, have been a staple in Middle Eastern diets for thousands of years? These versatile legumes belong to the plant family Fabaceae and are grown for their nutritious seeds. Packed with protein and fibre, chickpeas boast a nutty taste and grainy texture that pairs well with a variety of foods and ingredients. Whether in salads, stews, or hummus, chickpeas are a delicious and healthy addition to any meal.

As a rich source of vitamins, minerals, and fibre, chickpeas may offer a variety of health benefits, such as aiding weight management, improving digestion, and reducing your risk of disease. Additionally, this legume is high in protein and makes an excellent replacement for meat in many vegetarian and vegan dishes.

Ingredients used to make Easy Mediterranean Chickpea & Date Salad:

The great thing about this chickpea salad is it is made from simple, fresh ingredients. Here’s what you need:

• Chickpeas – Chickpeas are the base of the salad. This star ingredient is nutty, grainy and protein-packed. It is what gives this salad its bulk. I simply use chickpeas from a can to save time. But you can boil yours at home but it will need advance preparation.
• Fresh Vegetables – English cucumbers or baby cucumbers as they have nice thin skins and don’t require peeling. Carrots add a great crunch to any salad. Spring onions gives the salad a burst of flavour.
• Fresh herbs – Mint, parsley and dill are the key herbs here. Mint offers a sweet flavour, dill bursts with a bright lemony taste, and parsley provides an earthy and peppery note.
• Nuts and Dates: Roasted almonds, hazelnut and walnut add extra crunch and natural sweetness to the salad taking it to the next level. Dates add the mild sugary-sweet taste which is not overwhelming and have a chewy texture which adds to the salad.
• Spices – Rose Za’atar is the spice mixture of choice for this chickpea salad. Made of dried rose leaves, wild thyme, sumac, and toasted black sesame seeds, it’s nutty, earthy, and slightly citrusy. Sprinkle it on the salad and add it to the dressing if you’re using that. It truly adds depth and elevates the flavour.
• Citrusy salad dressing – Since we have so many bold flavours happening, all we need is a light and simple dressing made from pomegranate molasses, roasted cumin powder, rose za’atar, lime juice, agave syrup, salt, pepper, and a high-quality extra virgin olive oil.

Directions to Make Easy Mediterranean Chickpea & Date Salad

PREPARE THE DRESSING

In a small mason jar or mixing bowl, combine extra virgin olive oil, pomegranate molasses, rose za’atar, roasted cumin powder, agave syrup, lemon juice, salt, and pepper. Shake or whisk to combine. Keep aside while you prepare the salad.

ASSEMBLE THE SALAD

In a large bowl, combine chickpeas, cucumber, carrots, chopped nuts, dates, dried cranberries, spring onions, fresh mint, parsley and dill. Add a tsp of rose za’atar, toss to combine.

TOSS AND ENJOY!

Drizzle dressing over salad and add the roasted pepitas seeds, toss to coat. Garnish with extra fresh mint and dill.

Helpful Tips and Tricks to Make Easy Mediterranean Chickpeas & Date Salad:

There are a few important tips for making the BEST Easy Mediterranean chickpea salad. This simple salad is pretty hard to mess up, but these are just a few simple tips I have for you.

• Drain and rinse chickpeas well. Since we are using canned chickpeas in this recipe, to get the best flavor from your canned chickpeas, make sure you drain and rinse them well. Placing them in a colander and running water over them for a minute in the sink will wash away the salty and sometimes metallic tasting liquid. You will be left with a much better tasting chickpea.
• Store chickpea salad and roasted nuts separately, if making ahead.
• This salad recipe is very versatile, you can swap the veggies with your choice of vegetables, add kale or spinach. The nuts can also be shaped for other nuts but always roast the nuts before chopping.
• A sprinkle of feta is a great addition to this salad.
• Rose Za’atar : you can substitute rose zaatar for 1 tsp normal za’atar

Looking for More Salad Recipes?? Here are few of Our Favourites:

1. Quinoa Corn Salad with Avocado Dressing
2. Baby Spinach Salad with Sesame Dressing
3. Thai Green Papaya Salad

If you tried this Easy Mediterranean Chickpea and Date salad recipe or any other recipe on our blog let me know how liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more amazing recipes!

Easy Mediterranean Chickpea & Date Salad

Serves: 6 Prep Time: 20 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

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Ingredients

• 1 (450g) tin chickpeas, drained
• 4-5 large dates, seeds removed and chopped
• ⅓ cup dried cranberries
• ⅔ cup walnut, toasted and chopped
• ⅔ cup hazelnuts, toasted and chopped
• ⅔ cup whole almonds skin on, toasted and chopped
• 2 medium carrots, julienned 
• 1 baby cucumber, julienned 
• 2-3 spring onions, chopped
• 3 tbsp pepitas seeds, toasted 
• 1 cup parsley, heaped, roughly chopped
• 1 cup mint, heaped, roughly chopped 
• ¼ cup dill, roughly chopped 
• 1 tsp rose za'atar 

For the dressing 

• ½ cup extra virgin olive oil
• 2 tbsp pomegranate molasses 
• 1.5 tsp rose za'atar 
• 2 tsp roasted cumin powder
• Zest and juice of 1 lemon (3 tbsp)
• 1.5 tbsp agave syrup
• ½ tsp salt
• pepper to taste

method

1. Make the dressing : add all the ingredients of the dressing in a mason jar, close the lid and shake well until emulsified. Keep aside.
2. In a large bowl combine the washed chickpeas, carrots, cucumber, spring onions, chopped dates, cranberries, chopped walnuts, chopped, hazelnuts, chopped almonds, mint, parsley and dill leaves. Sprinkle with a tsp of rose Za'atar. 
3. Add the dressing to the chickpea mixture and combine.  Season with the salt and transfer the salad to a serving dish. 

Did You Make This Recipe?

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