DILL CUCUMBER & CHICKPEA SALAD | The Dish on Healthy
DILL CUCUMBER & CHICKPEA SALAD
15 mins prepServes 4
A simple variation of a chickpea, avocado, feta & cucumber salad, featuring pickled red onions, dill, cucumbers, sumac, a lemony vinaigrette, and chickpeas. This magic combo is a crowd-pleaser.
First, prepare the salad dressing by whisking together the extra virgin olive oil, juice of 1 fresh lemon, red wine vinegar, minced garlic, dried oregano, rough chopped fresh dill, 1/4 teaspoon of sea salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of sumac. For the salad base, drain and rinse the chickpeas (or cannellini beans). Thinly slice one cucumber. Prepare the pickled red onions by thinly slicing them and covering them with white or apple cider vinegar and 1/2 teaspoon of sea salt (optionally add 1/2 teaspoon sugar). Pour the prepared dressing over the salad base ingredients (chickpeas, cucumber, and pickled red onions) right before serving to keep it as fresh as possible. This salad can be stored in the fridge for 3-4 days.
