Suddenly, as in basically overnight, we went from early Spring straight to Summer. Virginia has a way of giving you a bit of weather whiplash. One minute it's winter, the next it's summer. So how do we beat this early heat? With a cool and refreshing salad. It takes just a few minutes to put together and is one of our household favorites.
You must use fresh parsley. While some dried herbs are lovely and very useful, Parsley is most pleasant fresh. And for this salad, it's a must. Same goes for the lemon juice. Fresh squeezed with bits of pulp and zest is what your after to add just a bit of zing to the salad. The sour of the lemon is balance with a wildflower honey. Try to find a local honey for best flavor, and for heaven's sake absolutely do not use the bear shaped container option.
Chickpeas are the perfect texture among the parsley and cucumber. I've not tried this with other beans, and while I think that you probably could, I do think the bite would be much different. Chickpeas are a round, thick bean, and work very well in bulking up salads or vegetarian meals in general.
This recipe is perfect as a side dish, a snack, or a meal. We pair ours with sliced avocado and perhaps a few slices of welsh cheddar with crackers. Enjoy!
Cucumber & Chickpea Salad with Honey Lemon Vinaigrette
- Fresh parsley, 1/4 bunch
- 1 Lemon (juice and zest)
- 1 Cucumber
- 2 T Wildflower Honey
- 1/4 cup Apple Cider Vinegar (I use Bragg's with Mother for best flavor)
- 1 tsp Dijon Mustard
- 16 oz organic chickpeas (you can use dried if soaked prior)
- Sea Salt and Black Pepper to taste
- Chop parsley into small bite-sized pieces. Place in large bowl.
- Dice cucumber, leaving skin in-tact. Place in bowl.
- Add Chickpeas to bowl.
- Whisk dressing ingredients together in a separate bowl:
- Apple Cider Vinegar
- Lemon Juice and Zest
- Pour dressing over chickpea, parsley, and cucumbers.
- Stir and add salt and pepper to taste.
- Serve cold.