Name: Chickpea and Cucumber Salad with Fresh Mint
Ingredients: 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

Reviews (1)

4 Ratings

5 star values: 2
4 star values: 2
3 star values: 0
2 star values: 0
1 star values: 0

Martha Stewart Member

07/08/2008

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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Chickpea and Cucumber Salad with Fresh Mint

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Chickpea and Cucumber Salad with Fresh Mint

Gallery

Recipe Summary

Ingredients

Directions

Reviews (1)

All Reviews for Chickpea and Cucumber Salad with Fresh Mint