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Chickpeas with cucumber, herbs, and lemon. A clean, bright Athenian lunch salad.
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ingredients
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🌾 LEGUMES
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2 × 14 oz cans chickpeas, drained and rinsed
🥬 PRODUCE
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1 large cucumber, diced
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½ small red onion, finely diced
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½ cup fresh parsley, chopped
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¼ cup fresh mint, chopped
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Juice and zest of 1 lemon
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🫙 DRESSING
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4 tbsp extra-virgin olive oil
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1 tbsp red wine vinegar
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1 tsp cumin
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Salt
•
Black pepper
Athens
Chickpea Cucumber Salad
Cool chickpeas with cucumber, herbs, and lemon.
Chickpeas with cucumber, herbs, and lemon. A clean, bright Athenian lunch salad.
Ingredients
🌾 LEGUMES
— 2 × 14 oz cans chickpeas, drained and rinsed
🥬 PRODUCE
— 1 large cucumber, diced
— ½ small red onion, finely diced
— ½ cup fresh parsley, chopped
— ¼ cup fresh mint, chopped
— Juice and zest of 1 lemon
🫙 DRESSING
— 4 tbsp extra-virgin olive oil
— 1 tbsp red wine vinegar
— 1 tsp cumin
— Salt
— Black pepper
Prep
🔪 PREP FIRST
— Drain and rinse chickpeas.
— Dice cucumber.
— Fine dice red onion.
— Soak red onion in cold water 10 minutes.
— Chop herbs.
Method
STEP 1 — DRESSING
— Whisk olive oil, vinegar, lemon juice and zest, cumin, salt, and pepper.
STEP 2 — COMBINE
— Toss chickpeas, cucumber, drained onion, and herbs together.
STEP 3 — DRESS & REST
— Pour dressing over.
— Toss gently.
— Rest 10 minutes.
— Taste and adjust salt and lemon.
Chef's Note: Cumin and lemon together are the Athenian flavor signature here. Don't reduce either.