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Chickpea and Cucumber Salad with Fresh Mint

  • Servings: 4
Chickpea and Cucumber Salad with Fresh Mint

Source: Martha Stewart Living, September 1996


  • 2 cucumbers (about 1 1/2 pounds)
  • 1 3/4 cups canned or cooked chickpeas, rinsed
  • 1/2 cups roughly chopped mint leaves
  • 2 medium carrots, peeled and grated
  • 1/3 cups currants
  • 1 1/2 teaspoons whole fennel seeds
  • 3 tablespoons minced shallots
  • 1/4 cup fresh lemon juice
  • 1 1/2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste


  1. Peel the cucumbers if they are waxed, and cut in half lengthwise. Scoop out the seeds with a spoon, and discard them. Cut cucumbers into 1/4-inch pieces. Place in a medium bowl.

  2. Add remaining ingredients, and toss well to combine. Adjust seasonings if necessary. Serve salad at room temperature.

Reviews (1)

  • dovecanyon 8 Jul, 2008

    This salad is wonderful with lamb. To serve with a roast beef or steak, I use the basic recipe except, sub fresh basil for the mint, and omit currants. I also sub'd green onion and a little minced garlic for the shallots, as I like the more robust flavors. Excellent!

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