Smashed Cucumber and Chickpea Salad

 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/