Chickpea-Cucumber Salad: 10-Min Recipe

Have you ever tried tossing up a simple chickpea salad with a wine and apple cider dressing?
Norma Godinho offers a cucumber and lettuce chickpea salad recipe with a full-bodied dressing.

Ingredients

• 1 cup kabuli channa or boiled chickpeas
• 1 large cucumber, deseeded, chopped
• 6 whole green olives
• 1 small iceberg lettuce

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For the dressing:

• 2 pods garlic, finely chopped
• 1 tbsp extra virgin olive oil
• 1 tbsp apple cider vinegar
• ½ tbsp lemon juice

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For the dressing, continued:

• 1 tbsp Martini Rose wine
• ½ tsp honey
• Salt to taste, about ½ tsp
• ½ tsp black pepper powder

Method

• Mix all the ingredients for the dressing in a separate bowl and keep aside.
• In a large bowl, add the boiled chickpeas, chopped cucumber.
  Then add in the roughly-cut lettuce (just tear the leaves with your hands).

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• Lastly add the whole pitted green olives.
  Add the dressing in the chickpea mix and toss it well.

Method, continued

• Refrigerate till 10 minutes before serving.
• Pair with fried chicken or it can be had as a side with any pasta preparation; Serves: 2-3.

Tips
An infinitely versatile salad, you can make additions as per your taste -- like a sprinkling of feta cheese, variations in types of lettuce, baby spinach, black olives, chopped tomatoes or cherry tomatoes, pomegranate, quinoa, and so on.
If you prefer, cut the olives instead of using them whole.