Cucumber & Chickpea Salad

Food

Audio By Carbonatix

Cucumber-chickpea salad

Serves 4

Ingredients:

• 6 small Persian cucumbers
• 1 13oz can chickpeas, drained and rinsed
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped Italian parsley
• 3 tablespoons white wine vinegar
• 1-2 tablespoons extra virgin olive oil
• 1 teaspoon Tajin seasoning
• Salt and pepper to taste
• Handful of cherry tomatoes, quartered, if desired. 

A few notes on making this:

• I make this for a quick lunch during the summer, or as a side at dinner—it’s so refreshing. 
• You can improvise other ingredients as desired—a bit of sliced red onion or feta cheese would work nicely here also. 

Directions:

• Wash cucumbers. Thinly chop into quarters and add to bowl. 
• Rinse and drain chickpeas and add to bowl w cucumbers. 
• Add tomatoes if using. 
• Chop herbs and add into bowl. 
• Add a tsp or two of salt and pepper and toss everything to combine. 
• Add vinegar, olive oil and Tajin and toss again. 
• Taste to check for seasoning and add more if desired. 
• Serve immediately, or chill if serving later.