Saturday, July 25, 2009

Cucumber - Chickpea Salad with Lemon and Mint

I made cucumber salad last night. Bill requested the addition of chickpeas. Have I mentioned Bill's addiction to chickpeas? It seemed a reasonable addition and one that would guarantee that Bill's interest.

2 Large cucumbers, seeded and cut in 1/2 " pieces
1 15 oz can of chickpeas, rinsed and drained
2 scallions, white and green bits, finely sliced
1-2 tsp dried mint (or 2T fresh)
1/4 C lemon juice
Freshly ground black pepper to taste

Prepared Blue Cheese Dressing for garnish (Optional)

Put cucumbers through pepper in a bowl with a tight fitting lid (1 1/2 qt capacity). Toss everything by shaking the container. Let sit in the refrigerator for several hours. Serve with a small dollop of dressing.

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