courtesy of MarthaStewart.com
This is a lovely, refreshing and satisfying salad!
I love this salad, especially in summer!Ingredients
2 cucumbers (about 1 1/2 pounds)
1 3/4 cups canned or cooked chickpeas, rinsed
1/2 cups roughly chopped mint leaves
2 medium carrots, peeled and grated
1/3 cups currants
1 1/2 teaspoons whole fennel seeds
3 tablespoons chopped spring onions
1/4 cup fresh lemon juice
1 1/2 tablespoons olive oil
Salt and freshly ground black pepper, to tasteMethod
- Peel the cucumbers if preferred, and cut in half lengthwise. Scoop out the seeds with a spoon, and discard them. Cut cucumbers into 1/4-inch pieces. Place in a medium bowl.
- Add remaining ingredients, and toss well to combine. Adjust seasonings if necessary. Serve salad at room temperature.