When I was shopping at my local farm market, I came across these beautiful baby Cucumbers. They were so attractive that I immediately bought a few home thinking I would let my kids snack on it. Last night when rummaging through my refrigerator, thinking of what to make for dinner (What was I thinking, that ideas would pop out of the refrigerator), my eyes went on the cucumbers again. They traveled from the refrigerator to my counter top and I was still clueless about what I was going to do with them. That is when I thought of making a salad, but guess what I had no greens in the house.
This ChickPeas Cucumber Salad recipe is a perfect savior when you are ever in the mood to eat some salad without having greens in the house. It is a very simple recipe and a very versatile one. You can add any vegetables you like to eat raw and make it in a jiffy for a crowd. And the next biggest advantage is this recipe can be (has to be) made ahead of time when cooking for a party. The salad has to be refrigerated at least for an hour before eating to bring out its refreshing features.
Ingredients to make ChickPeas Cucumber Salad - (serves 4)
- Chickpeas/garbanzo beans - 1 can (drained and rinsed)*
- Cucumbers – 2 baby ones or 1 large (chopped into 1 inch cubes)
- Tomatoes – 1 large (chopped into 1 inch cubes)
- Red onion – ½ chopped finely
- Cilantro/dhania leaves or parsley – few (chopped finely)
For the dressing –
- Olive oil – 1 tbsp
- Vinegar - 1 tsp (optional)
- Lemon juice – Juice of one lime or lemon
- Salt- to taste
- Sugar – 1 tsp
- Pepper – ½ tsp
- Dried parsley – 1 tsp
- Garlic powder – ½ tsp
- Mustard powder – ½ tsp
Procedure –
- In a small bowl, add all the ingredients mentioned under the dressing and mix it well using a whisk. Keep aside.
- Drain the chickpeas and rinse them well under running water.
- * If using fresh chickpeas, soak the overnight and cook it until they are tender and soft, but not mushy.
- Start chopping all the vegetables and drop them in a large salad bowl. Add the drained/cooked chick peas to it and give it a good toss.
- Now add the prepared dressing and mix it well to coat. Add the chopped cilantro/parsley to the salad. Cover it with a plastic wrap and leave it in the refrigerator for at least an hour.
- Enjoy with some fresh bread or warm soup or as is!
Jaleela says
Healthy salad
shasan18 says
Yes Jaleela Akka! Very healthy and yummy too!
Viya says
Thanks for linking to the event of December EP series , hosted for December by Spicenflavors
My Cooking Journey says
Thanks for the opportunity Viya!
Archana Potdar says
Lovely and delicious, healthy too. Thanks for linking.
My Cooking Journey says
Thanks Archana!
cookcookandcook says
Lovely and healthy salad.. thanks for linking
My Cooking Journey says
Thanks 🙂
Nivedhanams Sowmya says
Salad looks so refreshing and delicious!!!! love the dressing!!!
Sowmya
Ongoing Event - CWF - Whole Wheat Flour
Ongoing Event - Eggless Bakes and Treats
Ongoing Event - SYF&HWS - Ginger
My Cooking Journey says
Thanks Sowmya!
Amy says
This looks yummy & well presented!
would like to invite you to join with Event :Cook like a Celebrity Chef
My Cooking Journey says
Thanks Amy!
Shalini Rajesh says
Salad looks great. Will try sometime soon.
My Cooking Journey says
Thanks Shalini! DO let me know if you liked it 🙂
Saras says
Healthy and filling salad..Thanks for linking to the event dear..
Saras
Dish In 30 minutes ~ Breakfast Recipes with Giveaway
My Cooking Journey says
Thanks Sara!