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Cucumber and chickpea salad

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Ingredients for 4 servings:

  • 1 can chickpeas, approx. 400 g
  • 400 g carrot(s)
  • 1 cucumber(s)
  • 1 bunch of mint
  • 1 bunch of dill
  • 100 g cranberries, dried
  • 100 g peanuts, salted and roasted
  • 5 tbsp olive oil
  • 6 tbsp lemon juice
  • 1 tsp honey, liquid
  • salt and pepper
  • ¼ tsp coriander powder

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Total time approx. 50 minutes

Drain the chickpeas. Peel the carrots and dice very finely. Wash the cucumber, halve it lengthwise, and scrape out the seeds. Halve the cucumber halves again lengthwise and cut into thin slices. Wash the herbs. Roughly chop the dill and pluck the mint leaves from the stems. Roughly chop the peanuts and cranberries. For the dressing, combine the lemon juice, honey, salt, pepper, and coriander. Whisk in the oil vigorously. Mix the dressing with the prepared salad ingredients and let the salad stand for 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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