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Chickpea & Cucumber Salad
Posted by Peggy on September 29, 2010
Recipe: Chickpea & Cucumber Salad
1/2 cup extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon minced garlic
1 teaspoon anchovy paste or minced anchovies, optional
1/2 cup grated Parmigiano-Reggiano
1 (15 ounce) can garbanzo beans (chickpeas)
1 medium-sized ripe tomatoes, cut into large (1-inch) pieces
1/2 cup of basil leaves, torn
2 cups baby spinach or arugula
1 cucumber, peeled or striped with vegetable peeler; cut into 1/2-inch pieces
Make a vinaigrette by whisking together olive oil, lemon juice, garlic and anchovy paste or minced anchovies, if using. Stir in Parmesan.
Toss beans, tomatoes, basil, spinach or arugula and cucumber with vinaigrette. Season to taste with kosher salt and freshly ground pepper. if time allows, let salad sit 1-2 hours for flavors to combine.
Number of servings (yield):
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