This delicious recipe makes four servings.
A great compliment to a spicy dish or serve on a hot summer day!
Ingredients
Here’s what you’ll need for this chickpea and cucumber salad recipe:
- 2 large cucumbers
- 1 3/4 cups canned or cooked chickpeas, rinsed
- 1/2 cup roughly chopped mint leaves
- 2 medium carrots, peeled and grated
- 1 tablespoon minced fresh fennel or 1/12 teaspoons fennel seeds
- 3 tablespoons minced shallots
- 4 tablespoons fresh lemon juice
- 1 1/2 tablespoons olive oil
- Salt and fresh ground pepper to taste
Directions
- Peel the cucumbers if they are waxed, and cut in half lengthwise. Scoop out the seeds with a spoon and discard them if you don’t like them. Cut cucumbers into small pieces and place in a medium-sized bowl.
- Add remaining ingredients which have already been minced or chopped according to the ingredients list and toss well to combine.
- Adjust seasonings if necessary.
- Serve salad at room temperature.
