Ingredients
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2 (8 ounce) cans chickpeas
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1 cup chopped tomato (or more if you like tomatoes)
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1⁄2 cup minced onion
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1⁄2 cup sliced celery
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2 cucumbers
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2 teaspoons minced garlic
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1 teaspoon dill weed
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salt & pepper
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3 teaspoons lemon juice
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1⁄4 cup olive oil
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1⁄4 teaspoon coriander
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1⁄4 teaspoon cumin
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Directions
Prep Time: 20 m | Cook Time: 15mins | Serves: 2-4
Cucumber Chickpea Salad, A nice basic masr salad”, Love this! I do tweak the seasoning a bit and add a can of bite sized baby corn for color and extra crunch, but there is always a sealed container of a good cucumber salad in my fridge , This is good I found the flavors meld and the taste and texture was better a couple days after making this salad I used vidalia onion, fresh chopped dill weed, sea salt, freshly ground black pepper, freshly squeezed lemon juice, a good extra virgin olive oil, no optional parsley, plus the rest of the ingredients Made for *** RAMADAN RECIPE TAG – 2011 ***
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Mix oil & lemon juice well and set aside. |
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Combine all other ingredients and toss with the oil and lemon juice mixture. Chill before serving and garnish with fresh parsley, if desired. |
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