I’ve already admitted that we do almost all of our grocery shopping at the Costco, and admitted that I buy “summer” produce in winter. Although mild by some standards, the Washington, DC area still has a winter, which means right now, it is a bit drab outside. To brighten things up, I decided to give us a taste of summer with this Tomato, Cucumber and Chickpea salad. In the summer, the ingredients themselves make this an easy, tasty, go-to salad. The textures of the juicy tomatoes, crunchy cucumbers and soft chickpeas play well together. Although the tomatoes and cucumbers in the winter are not at their prime, this salad still brought some fresh tasting color to our table. Because the chickpeas bring some protein, this salad makes a great lunch to take with you to work too!
CUCUMBER, TOMATO, & CHICKPEA SALAD
Serves 4 as a side salad
1/8 small red onion, finely minced
1 pint of cherry tomatoes
1 15 oz. can of chickpeas/garbanzo beans
1 tablespoon olive oil
1 1/2 tablespoons red wine vinegar
juice of 1 lime
1 teaspoon honey
1 teaspoon fresh mint, chopped
Peel cucumber, slice off the ends, and halve lengthwise. With a spoon, scoop out the seeds. Slice each half of the cucumber into ½ inch thick slices. Set aside. Drain and rinse the chickpeas.
For the dressing: In a small bowl, combine, olive oil, red wine vinegar, lime juice, honey and mint. Whisk all ingredients until well mixed.
Assemble the salad: In a large bowl, combine sliced cucumbers, tomatoes, onion chickpeas and dressing. Salt and pepper to taste. You can enjoy the salad right away, but I think the salad is better if you have time to cover the salad and let the ingredients meld at room temperature for at least half an hour before serving.