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Simple Summer Salad

Hot weather often leaves me reluctant to do any cooking, stove or no. So a steady fallback is the cucumber. Cucumber salad has so many possible variations , and this one is substantial enough to make a good lunch or dinner.

Cool cucumber salad with chickpeas:

  • One or two medium English cucumbers (European style has thinner skin and fewer seeds), or slicing cucumbers
  • 15 oz or larger can of chickpeas
  • sprigs of fresh parsley (optional) or perhaps mint or chives
  • white wine vinegar or rice wine vinegar, or a bit of both
  • mirin
  • walnut oil
  • salt

Peel the cucumber – I like to leave a few thin stripes for visual appeal. Cut cucumber into chunks (this is to match the chickpeas in size, approx). So, I cut it in half, then halve that, then half again and then slice into half-inch slices.

Rinse chickpeas and toss with cucumber slices in a bowl. Add chopped herbs.

Mix the dressing. I like a bit more vinegar, but use the  oil-to-vinegar ratio you prefer. I mixed white wine and rice wines vinegars here and added a splash of mirin, plus salt and a little bit of Spanish smoked pepper. Overall I had about 1/4 cup dressing or so. If you have more cucumbers and chickpeas, make more dressing as needed. Toss dressing and veggies, let stand in fridge for 10 minutes or so. Serve with a good crusty bread or a cheese tortilla aka quesadilla (fresh from the skillet).

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