Ingredients:

  • 2 cans (15 oz each) chickpeas, rinsed and dried
  • 2 cups Persian cucumbers, quartered and sliced into half-moons
  • 1/2 cup red onion, finely diced
  • 1 cup fresh flat-leaf parsley, roughly chopped
  • 1/4 cup fresh mint or dill, finely minced
  • 1 large lemon, zested and juiced
  • 1/4 cup extra virgin olive oil
  • 1 clove garlic, grated into a paste
  • 1 tsp honey or maple syrup
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Drain the chickpeas in a colander and rinse under cold water. Pat them completely dry with a clean kitchen towel to prevent diluting the dressing.
  2. Dice the red onion and Persian cucumbers. If a milder onion flavor is desired, soak the diced onions in ice water for 5 minutes, then drain and dry.
  3. In a small jar or mixing bowl, whisk together the lemon zest, lemon juice, extra virgin olive oil, grated garlic, honey, sea salt, and black pepper until emulsified.
  4. In a large mixing bowl, combine the dried chickpeas, cucumbers, red onion, parsley, and mint.
  5. Pour the lemon-herb dressing over the salad and toss thoroughly to ensure even coating. Serve immediately or refrigerate for later.