With the hot weather here to stay, this is a flavorful cooling meal featuring mint, fennel, cucumbers, and tomatoes. Carrots, currants, and shallots add sweetness, and the chickpeas are creamy and satisfying.
Ingredients for 4 servings:
2 cucumbers (about 1 ½ pounds) cubed
3/4 cup sweet cherry tomatoes (halved)
1 ¾ cups canned or cooked chickpeas, rinsed
½ cup roughly chopped mint leaves (A sweet mellow mint like Moroccan mint or Kentucky bourbon mint works best)
2 medium carrots, peeled and grated
1/3 cup currants (raisins are fine!)
1 ½ teaspoons fennel seeds
3 Tablespoons minced shallots (or green onion)
4 Tablespoons fresh lemon juice OR 4 Tablespoons yogurt, 1 Tablespoon fresh lemon juice
1 ½ Tablespoons olive oil
Salt and pepper to taste
Peel the cucumbers and cut in half lengthwise. Scoop out the seeds with a spoon and discard the seeds. Cut cucumbers into ¼-inch pieces. Place in a medium bowl. Add remaining ingredients and toss well to combine.
Whisk dressing ingredients and adjust seasoning to taste. Pour over salad and toss well to coat evenly.
Note: This salad is best if eaten the same day as you make it. Leftovers are rather soggy.
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