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Chickpea Salad with Smashed Cucumbers
Ingredients
12 oz.
Persian cucumbers
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 can (15 oz.)
chickpeas, rinsed
12 oz.
mixed cherry and grape tomatoes
1/2 cup
flat-leaf parsley, chopped
to taste
Crumbled feta cheese, for serving
Instructions
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.
Nutrition Facts
(per serving)
Calories:
156 calories
Servings:
4 - 6 servings
Carbohydrates:
22 g
Fat:
7 g
Fiber:
5 g
Protein:
5 g
Sugar:
3 g
Meal Effort
Preparation:
10 minutes
Cook:
0 minutes
Total:
25 minutes