cucumber salad

This recipe is adapted from ‘Oh she glows’ – Thai-Inspired Hydrating Cucumber Salad with Roasted Spiced Chickpeas

  • 1 medium cucumber (I used 2 small lebanese cucumbers)
  • 1 red pepper, diced
  • 1/4 cup sliced red onion (I kept the pieces larger as I really enjoy red onion)
  • 1/4 cup roughly chopped cilantro
  • Roasted spiced chickpeas (recipe follows)

 

Roasted chickpeas

  • 1.5 cups cooked chickpeas
  • 1/2 teaspoon olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon turmeric

Preheat oven to 400F

Rinse and drain the chickpeas, and with a couple of pieces of paper towel, roll them around until they’re dry.

Add the chickpeas to a bowl and stir in the oil. Then add the rest of the spices.

Put the chickpeas on a baking sheet

Roast at 400F for 20 minutes. Stir the chickpeas up a bit, and roast them again for another 15-20 minutes. Keep an eye on them since ovens are different. Cool for 5 minutes and add them to your salad. They don’t stay crisp too long. You can also freeze them when they’re cool and reheat them in the oven for about 5 minutes to get them crispy again.

On to the salad!

Slice cucumbers down the middle lengthwise. Scoop out the seeds. Slice into half moons and toss into a bowl.

Add the cut up red pepper and red onion, and cilantro. Add the chick peas.

Ta da. Simple!

I left the dressing off of this recipe. I actually made the one from the original but it smelled really.. interesting, and decided that I would try it plain. It was quite delicious and the chickpeas make it a very filling (and spicy) salad.