This week enjoy chickpea salad with smashed cucumbers. This tasty light refreshing side dish would be perfect for an afternoon BBQ!
Total: 25 Mins Servings = 4-6
Calories: 156kcal Carbohydrates: 22g Protein: 5g Fat: 7g
Ingredients/ Equipment:
- 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 1With 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 2Meanwhile, 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 3Transfer 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.
Recipe can be found at goodhousekeeping here!
