Chickpea and Cucumber Salad with Fresh Mint
- 2 cucumbers (about 1 1/2 pounds)
- 1 3/4 cups canned or cooked chickpeas, rinsed
- 1/2 cups roughly chopped mint leaves
- 2 medium carrots, peeled and grated
- 1/3 cups currants
- 1 1/2 teaspoons whole fennel seeds
- 3 tablespoons minced shallots
- 1/4 cup fresh lemon juice
- 1 1/2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Carrots, medium (2)
- Chickpeas, canned or cooked (1 3/4 cups)
- Cucumbers (about 1 1/2 pounds) (2)
- Currants (1/3 cups)
- Mint, leaves (1/2 cups)
- Shallots (3 tablespoons)
- Cooking & Baking
- Fennel seeds, whole (1 1/2 teaspoons)
- Olive oil (1 1/2 tablespoons)
- Salt and freshly ground black pepper (1)
- Drinks
- Lemon juice, fresh (1/4 cup)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published July 29, 2011 (1 year ago).
1 person saved this recipe.
