Chickpea Salad with Smashed Cucumbers
This is an all-star side.
KATE MERKER TAYLOR WORDEN
BY , UPDATED: JUL 5, 2022
Yields:
4 - 6 serving(s)
Total Time:
25 mins
Cal/Serv:
156
Ingredients
12 oz. Persian cucumbers
Kosher salt and pepper
2 Tbsp. fresh lemon juice
1 tsp. honey
2 Tbsp. olive oil
1 Tbsp. capers, drained and
roughly chopped
1/4 tsp. dried oregano
1/2 very small red onion, finely
chopped
1 jalapeño, seeded and finely
chopped
1 15-ounce can chickpeas,
rinsed
12 oz. mixed cherry and grape
tomatoes (halved or sliced)
1/2 cup flat-leaf parsley, chopped
Crumbled feta cheese, for serving
Directions
Step 1
With side of chef’s knife, bash cucumbers slightly to
crush, halve lengthwise, then cut each into 4 to 6
chunks. Transfer cucumbers to bowl and toss with 2
tsp salt. Let sit 10 minutes.
Step 2
Meanwhile, in large bowl, whisk together lemon juice
and honey to dissolve. Whisk in oil, capers, oregano,
and 1/4 teaspoon each salt and pepper. Add onion,
jalapeño, and chickpeas and toss to combine. Let sit
at least 10 minutes.
Step 3
Transfer cucumbers to colander and rinse, then shake
off as much water as possible. Add to bowl with
dressing, along with tomatoes and parsley, and toss to
combine. Serve topped with feta if desired.
https://www.goodhousekeeping.com/food-recipes/healthy/a39876792/chickpea-salad-recipe/
