Monday, August 5, 2013

Cucumbers and Chickpeas with a Chili-Lime Vinaigrette

We're picking one or two long English cucumbers everyday right many to keep up with.  Some sort of cucumber dish is on the menu each night and this was one of them.  Extremely easy and refreshing!

Makes about 4 cups

1 large clove garlic, mashed or put through a garlic press
1 tsp lime zest
Juice of one large lime
1/4 tsp ground cumin
1/2 tsp ancho chili powder
4 Tbl honey
3 Tbl grapeseed oil(or another neutral oil)
1/4 tsp salt
2 cups cooked chickpeas (or in a pinch, one 15 ounce can, rinsed and drained)
1 nice size English cucumber, cut into a small dice
Salt and pepper to taste

Whisk together the garlic, zest, lime juice, cumin, chili powder, honey, oil and 1/4 tsp salt.  Set aside.
Combine the cucumbers and chickpeas, pour the dressing over, taste for salt and pepper if needed and let marinate in the fridge for an hour or two before serving.

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