Cucumber Salad with Chickpeas & Lime Vinaigrette
Doesn’t it feel so easy to cook this time of year?
I don’t know about you, but one glance at the abundance of gorgeous summer produce that’s available feels like instant inspiration to whip up something fresh and healthy. Yet one more reason why I believe summer is the most wonderful season.
Truly, so simple to make.
Just chop up a big English cucumber, some red onion, and lots fresh basil. Toss those together with some crumbled feta (optional), chickpeas and drizzle with a bright and fresh lime vinaigrette. Let’s talk about this dressing for a quick sec. It’s equal parts tangy with a subtle kick, and it’s made with just a handful of basic ingredients: olive oil, fresh lime juice, and crushed red pepper. This salad is a festive make ahead light vegetarian dinner, but it also plays well as a side to your favorite grilled recipes.
I recommend that you make this one real soon.
Cucumber Salad with Chickpeas & Lime Vinaigrette
Salad:
3 cups thinly sliced English cucumbers
1 cup sliced red onions
1/2 cup fresh basil, torn
1/2 cup crumbled feta cheese, optional (I used a local goat feta)
1 cup chickpeas cooked, or garbanzo beans
Dressing:
1/4 cup extra virgin olive oil
2-3 tbsp fresh lime juice
1/2 tsp red pepper flakes
1/4 tsp salt
Fresh ground black pepper to taste
In a large bowl combine the salad ingredients: cucumbers, red onions, basil, crumbled feta cheese (if using), and chickpeas. In a small bowl, whisk the dressing ingredients together. Gently toss the dressing with the salad ingredients. Taste the salad, and add more salt and pepper according to taste. Serve immediately, or allow the salad to rest in the fridge for at least thirty minutes for the flavors to combine and intensify. The salad will keep for about 2-3 days in the fridge.