Chickpea-Cucumber-Tomato Salad

Chickpea-Cucumber-Tomato Salad

Bounty from my Garden
Even after two hailstorms, my garden is producing.
I lost most of my cucumber plants in the first hailstorm, but a couple managed to pull through. The tomato plants survived, because I covered them with trashcans.

I had a lot of ripe cherry tomatoes, so I used them, but any tomato will taste great. Of course the avocado was from the store. We don’t have the climate in Colorado for avocados. This time, I used canned garbanzo beans, but you can cook them yourself.

You’ll Need:

Zest and freshly squeez juice from 1 large lemon (about 2 teaspoons zest and 1/4 cup juice)
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin, or to taste
1/2 teaspoon salt
Freshly ground black pepper
1 cup cooked chickpeas (if using canned chickpeas, rinse and drain them)
8 ounces small seedless (English) cucumbers, cut into 1/2-inch pieces (2 cups)
8 ounces tomato, peeled and seeded if desired, cut into 1/2-inch dice (1 cup)
3 or 4 scallions or spring onions, white and light-green parts, finely chopped (1/3 cup)
1/3 cup loosely packed, finely chopped flat-leaf parsley (about 12 stems)
Flesh of 1 ripe avocado (9 to 10 ounces), cut into 1/2-inch dice

Whisk together the lemon zest and juice, oil, cumin, salt, sugar and pepper in a large bowl. Add the chickpeas, cucumber, tomato, scallions, parsley and avocado; toss gently to combine. Serve immediately, or cover and refrigerate for up to 8 hours.



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