Recipes Ingredients Meat & Poultry Pork Recipes Chickpea, Melon, and Rosemary Salad 3.7 (19) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 20, 2018 Print Rate It Share Share Tweet Pin Email Yield: 6 cups Ingredients ⅓ cup extra-virgin olive oil 1 6-inch sprig rosemary, leaves stripped and coarsely chopped 1 clove garlic, minced 2 (15-ounce) cans chickpeas, drained and rinsed 3 cups coarsely chopped melon, such as cantaloupe or honeydew 1 ½ ounces speck (about 5 slices), thinly sliced crosswise into strips Zest of 1 lemon, plus 2 tablespoons lemon juice ¾ teaspoon coarse salt ⅛ teaspoon ground black pepper Directions In a small saute pan, combine olive oil, rosemary, and garlic. Bring to a simmer over medium heat. Remove from heat and toss with chickpeas in a large bowl. Stir in melon, speck, lemon zest and juice, salt, and black pepper. Cook's Notes Salad can be made up to one day before serving and stored in the refrigerator in an airtight container. Bring to room temperature 30 minutes before serving. Rate it Print