Mint Chickpea & Cucumber Salad

Method


Cut cucumbers in half lengthwise and scoop out the seeds with a spoon. Evenly slice the cucumber and place into a salad bowl. Coarsely grate the carrots and add to cucumbers. Add all remaining ingredients, tossing well to combine. Adjust seasoning to taste.

Serve at room temperature.

Ingredients: 
  • 2 cucumbers, peeled
  • 2 carrots, peeled
  • 1 3/4 C chickpeas, rinsed and drained
  • 1/3 C dried currants
  • 1/2 C fresh mint, coarsely chopped
  • 3 Tbsp shallots, minced
  • 1 1/2 tsp fennel seeds
  • 3 Tbsp fresh lemon juice
  • 1 1/2 Tbsp extra virgin olive oil
  • salt and ground black pepper