Cucumber Chickpea Summer Salad
This Cucumber Chickpea Summer Salad is perfect for a cookout, as a side dish or as a main dish on a warm evening! Want protein, this is amazing with shrimp and chicken!
Ingredients
- 1 16 ounce can of Chickpeas, rinsed and drained
- 1 large cucumber, chopped
- 1/2 yellow pepper, chopped small
- 1 large shallot (or 2 medium), minced
- 1 teaspoon garlic, minced
- 1 firm large stem tomato, chopped
- 2 tablespoon fresh cilantro, chopped
- 1 teaspoon fresh parsley, chopped
- 2 – 2 1/2 teaspoon sea salt
- 1 – 1 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 4 tablespoon olive oil
- 1 1/2 teaspoon lemon juice plus 1 teaspoon zest
- 1/2 lime, juiced plus the zest
- 1 teaspoon red wine vinegar
- 1–2 teaspoon sugar *optional
Instructions
- Lay the cucumbers on a paper towel lined cookie sheet. Sprinkle with 2 teaspoon of salt and allow to rest for 1 hour. Squeeze one handful of cucumbers at a time and place squeezed cucumbers in medium bowl; discard squeezed juice.
- In a medium saucepan add 2 tablespoon oil over medium heat. Add in the beans, cumin and 1/2 teaspoon salt. Sauté for 5-8 minutes or until they just start to turn golden brown and crisp up. Remove from heat and set aside.
- In a bowl add in the cucumbers, peppers, tomatoes, shallots, chickpeas, and mix. In another bowl whisk together the remaining olive oil, vinegar, lemon juice, lime juice, sugar, cilantro, parsley, zests, garlic, and pepper. Pour the liquid over vegetables and gently mix. Cover with plastic wrap and chill for 1 hour. Adjust salt and pepper to taste prior to serving.