Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Chickpea and Cucumber Salad with Fresh Mint
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- #8159
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 cucumbers
1 3/4 cup canned or cooked chickpeas, (garbanzo beans) rinsed.
1/2 cup roughly chopped mint leaves
2 medium carrots, peeled and grated
1/3 cup currants (optional)
1 1/2 teaspoon fennel seeds
3 tablespoons minced shallots
4 tablespoons fresh lemon juice
1 1/2 tablespoon olive oil
salt, to taste
freshly ground black pepper, to taste
directions
Peel cucumbers 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.
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dancersrecipes
nutrition data
Nutritional data has not been calculated yet.
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