Chickpea and Cucumber Salad

Chef Thomas

Ingredients
  

  • 2 cucumbers
  • 1 3/4 cups canned or cooked chickpeas garbanzo beans rinsed.
  • 1/2 cup roughly chopped mint leaves
  • 2 medium carrots peeled and grated
  • 1 1/2 teaspoons fennel seeds
  • 3 tablespoons minced shallots
  • 4 tablespoons fresh lemon juice
  • 1 1/2 tablespoons olive oil
  • Salt and freshly ground pepper to taste

Instructions
 

  • Peel cucumbers 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.
  • Serve salad at room temperature.