Chickpea and Cucumber Salad with Fresh Mint

[Guest guest]

Chickpea and Cucumber Salad with Fresh Mint

 

Serves 4

 

 

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 pepperto 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

 

 

 

=====

Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

- We Remember

9-11: A tribute to the more than 3,000 lives lost

http://dir.remember./tribute