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Melon with Cumin Chickpeas, Goat Cheese, and Basil

Melon easily turns from sweet to savory when paired with salt and a bit of spice. This and a big green salad is a perfect late summer dinner.

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1 melon, any variety
2 C chickpeas, cooked
1 tsp cumin seed
1/2 tsp chili flakes
1/4 C olive oil
1/2 tsp salt
4 oz fresh goat cheese
10 sprigs basil or mint


  1. Heat oven to 350F
  2. Toss the chickpeas, cumin, chili flakes, salt, and oil together and bake until crispy (about 15 minutes)
  3. Cut the melon into wedges or large cubes
  4. Lay the melon on a serving platter
  5. Scatter the chickpeas over the top
  6. Dot the goat cheese all over
  7. Garnish with torn basil leaves and serve