Chickpea and Cucumber Salad

Chef Thomas

Chickpea and Cucumber Salad

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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

1. Peel cucumbers and cut in half lengthwise.
2. Scoop out the seeds with a spoon and discard them.
3. Cut cucumbers into 1/4-inch pieces. Place in a medium bowl.
4. Add remaining ingredients and toss well to combine.
5. Serve salad at room temperature.

Nutrition

Calories

612 cal

Fat

29 g

Carbs

71 g

Protein

23 g

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