Cucumber Chickpea Salad

By tammy1365

Ingredients

• 2 (15-ounce) cans chickpeas, drained and rinsed
• 1 small cucumber, quartered lengthwise and sliced
• 1/2 c. chopped fresh mint leaves
• 1/4 c. tahini
• Juice from 2 large lemons
• 1 tbsp. extra-virgin olive oil
• 1 tbsp. water (if needed)
• Salt to taste

Details

Servings 4
Preparation time 10mins
Cooking time 10mins
Adapted from ohmyveggies.com

Preparation

Step 1

Combine the chickpeas, cucumber, and mint leaves in a large bowl. In a small bowl, whisk together the tahini, lemon juice, and olive oil. Add a tablespoon (or two) of water if needed. (The dressing can be on the thick side because it will thin out a bit after you toss it with the salad.)

Pour the dressing into the large bowl and toss to coat. Add salt to taste.

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I was very saddened to hear that the Middle East Feast is gone from TJ’s. I haven’t had a chance to go to TJ’s for a couple of months, and that was one of my favorite things to get there. Oh, well.

Second: I share the love for a new washer/dryer combo, especially one built into one’s apartment. My new place has a combo LG washer and dryer, and it makes life so much nicer not to have to trek to the nearest laundromat (even if that’s only at the other end of the apartment complex!).

Do you think spearmint is the generic mint for cooking too? I much prefer peppermint and that’s always what I use in cooking. I actually have a bottle of spearmint extract that’s been gathering dust for years because I never use it! And yes, I always dreaded laundry day when we had to deal with a shared apartment laundry room too. I think I’d rather beat my clothes against rocks in the river than do that again.

I should try making this with parsley or cilantro. Unfortunately, my cilantro died and my parsley is barely hanging on with the heat we’ve been having, so the first thing I thought to use was mint!

You need to make some mojitos!

Yum, I have to make this! Love the cute presentation too. Question for you: Any idea how long tahini lasts, and how do you store it? I bought some years ago, and puzzled over that myself. I think I stored it in cupboard and threw it out when I moved. Lately I’ve been wondering about the shelf life of the miso in my fridge.

Made this tonight with fresh tomatoes (3), cukes (2) and mint from the garden. It was REALLY good and very refreshing. Easy and filling – it was the whole meal. I will definitely make it a regular summer recipe.

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Oh, hello! Welcome to Oh My Veggies, a vegetarian food blog with a focus on easy recipes made with fresh, seasonal ingredients. We're all about unfussy, delicious meals that anyone can make. When your food tastes good, you focus on what's on your plate, not what's missing from it!