Mediterranean Chickpea Salad

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 1/2 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
• 1/3 cup chopped roasted red peppers
• 1/4 cup finely chopped parsley
• 1 (4-oz) log Roth Plain Chèvre goat cheese
• 1/4 cup fresh mint
• 1/3 cup chopped roasted chickpeas (optional)