About the Recipe
Get into the spring spirit with this cucumber mint salad!! The added protein and fiber from the chickpeas and an added crunch make this a great side dish or meal!
Ingredients
1 English cucumber, cut into 1/4-inch pieces
Salt and Pepper
Once 15oz can Chickpeas, rinsed, drained, patted dry
2 Tbsp cup neutral oil
2 tsp curry powder
1 tsp grated lemon or lime zest
2 Tbsp lemon or lime juice
1 cup roughly chopped fresh mint or cilantro
Preparation
1. In a colander toss the cucumber with 1 tsp salt, let stand for about 15 minutes to remove excess liquid.
2. In a medium bowl, toss chickpeas with cornstarch.
3. Transfer chickpeas to a baking sheet and organize into a single layer.
4. Bake at 425 degrees F for 20 minutes, stirring/flipping halfway through.
5. Remove chickpeas from oven and toss with oil, curry powder, salt and pepper.
6. Place back on baking sheet and cook additional 10 minutes
7. Toss drained cucumber with lemon zest and juice and mint.
8. Stir in chickpeas just before serving, to keep the crunch.
9. Optional- garnish with Fresno or jalapeno pepper or plain Greek yogurt