Reviews (1) Add Rating & Review 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 Rating: Unrated 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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Gallery Chickpea and Cucumber Salad with Fresh Mint Recipe Summary Servings: 4
Ingredients Ingredient Checklist 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
Gallery Chickpea and Cucumber Salad with Fresh Mint
Recipe Summary Servings: 4
Gallery
Chickpea and Cucumber Salad with Fresh Mint
Chickpea and Cucumber Salad with Fresh Mint
Chickpea and Cucumber Salad with Fresh Mint
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
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
Directions
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.
Add remaining ingredients, and toss well to combine. Adjust seasonings if necessary. Serve salad at room temperature.
Reviews (1)
Add Rating & Review 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 Rating: Unrated 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!
Reviews (1)
Add Rating & Review 4 Ratings 5 star values: 2 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
4 Ratings 5 star values: 2 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
4 Ratings 5 star values: 2 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
4 Ratings 5 star values: 2 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 2 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 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!Martha Stewart Member
Rating: Unrated 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!
Rating: Unrated
All Reviews for Chickpea and Cucumber Salad with Fresh Mint
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chickpea and Cucumber Salad with Fresh Mint
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
