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B.U.G. Farmer B.U.G. Farmer

Easy Cucumber and Chickpea Salad

Easy Cucumber and Chickpea Salad

This bright and crisp salad combines canned chickpeas with fresh cucumbers and feta and a tangy za'atar vinaigrette.

Author: uncomplicated chef

Prep Time10minutes mins

CourseSalad

Servings2

Equipment

  • 1 Salad bowl

  • 1 mason jar

Ingredients

Cucumber-Chickpea Salad

  • ▢1 can chickpeas, drained and rinsed

  • ▢2 cups cucumbers, sliced

  • ▢1/2 red onion, sliced

  • ▢2 tbsp fresh herbs, torn or sliced dill mint or parsley

  • ▢2 tbsp feta cheese, crumbled

Za'atar Vinaigrette

  • ▢1/4 cup olive oil

  • ▢2 tbsp lemon juice

  • ▢1 tsp Dijon mustard

  • ▢1 tsp za'atar spice

  • ▢salt and black pepper to taste

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Instructions

 

  • ▢

    Make sure your chickpeas are drained and dry. Add them to a bowl with the cucumber and onions.

  • ▢

    Toss to combine.

  • ▢

    Sprinkle the herbs and feta cheese over the top of the salad.

  • ▢

    Add all of the ingredients for the vinaigrette to a mason jar and shake to combine.

  • ▢

    Pour the dressing over the salad.

  • ▢

    Toss to evenly coat.

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B.U.G. Farmer B.U.G. Farmer

Thai Cucumber Salad with Peanuts

Thai Cucumber Salad with Peanuts

 

By Jennifer Segal

Adapted from Food & Wine

This Thai-style cucumber salad is quick, crunchy, and full of flavor—the kind of side you’ll find yourself making on repeat.

Servings: 4

Total Time: 20 Minutes
 

Ingredients

For the Salad

  • ½ medium red onion, very thinly sliced

  • 2 large cucumbers, or 4 small ones halved lengthwise, seeded and sliced crosswise ¼-inch thick

  • ⅓ cup packed chopped fresh cilantro

  • ½ cup salted peanuts

  • 1 large jalapeño pepper, seeded and minced (or use 1-2 Thai chiles for more heat)

  • ¼ teaspoon salt (optional)

For the Dressing

  • ¼ cup fresh lime juice, from 2-3 limes

  • 2 tablespoons vegetable oil

  • 1½ tablespoons fish sauce

  • 2 tablespoons sugar

  • 1 garlic clove, minced

Instructions

  1. Place the onions in a small bowl of cold water. Let sit for ten minutes, then drain well and pat dry with a paper towel.

  2. Make the dressing: In a large bowl, whisk the lime juice, oil, fish sauce, sugar, and garlic.

  3. Add the drained red onions, cucumbers, cilantro, peanuts and jalapeño pepper to the dressing. Taste and add the salt if necessary. Serve the salad within 30 minutes.

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