Name: Chickpea and Cucumber Salad with Fresh Mint
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 tablespoon minced shallots; 4 tablespoon fresh lemon juice; 1 1/2 tablespoon olive oil; salt and freshly ground pepper to taste

Chickpea and Cucumber Salad with Fresh Mint

When looking for delicious and easy no cook recipes for summer, there's nothing better than fresh cucumber salad recipes. That's why I fell in love with this Chickpea and Cucumber Salad with Fresh Mint. It's the perfect summer side dish! So refreshing.

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 and freshly ground pepper to taste

Instructions

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 or chill for later.