Pepper, Cucumber, And Chickpea Salad Recipe

Name: Pepper, Cucumber, And Chickpea Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons ground cumin; 1/4 cup extra-virgin olive oil; Zest of 1 large lemon; 1 tablespoon lemon juice; 1 teaspoon minced garlic; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 pound bell peppers or sweet, thin-skinned frying peppers such as Cubanelle, Jimmy Nardello, or Gypsy*, preferably in a mix of colors; 4 ounces thin-skinned cucumber, such as Armenian or Persian; or use English cucumber; 1 can (15.5 oz.) reduced-sodium chickpeas (garbanzos), rinsed and drained; 1 cup loosely packed flat-leaf parsley leaves torn into large pieces

Servings: persons

2 teaspoons ground cumin
1/4 cup extra-virgin olive oil
Zest of 1 large lemon
1 tablespoon lemon juice
1 teaspoon minced garlic
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound bell peppers or sweet, thin-skinned frying peppers such as Cubanelle, Jimmy Nardello, or Gypsy*, preferably in a mix of colors
4 ounces thin-skinned cucumber, such as Armenian or Persian; or use English cucumber
1 can (15.5 oz.) reduced-sodium chickpeas (garbanzos), rinsed and drained
1 cup loosely packed flat-leaf parsley leaves torn into large pieces

1
Toast cumin in a small frying pan over medium-high heat, stirring often, until fragrant, about 2 minutes. Pour from pan into a large bowl. Stir in oil, lemon zest and juice, garlic, salt, and black pepper.
2
Seed peppers and cut into 1- to 1 1/2-in. pieces. Slice cucumber into 1/4-in. rounds and cut in half again if large. Add peppers, cucumber, and chickpeas to salad dressing and toss to blend well. Let stand about 1 hour, then stir in parsley.
3
Up to 4 hours, chilled airtight; add parsley just before serving.
4
*Crunchy, thinner-walled frying peppers include long, tapered, yellow-green to red Corno di Toro and square-shouldered Cubanelle; smaller Gypsy; and sweet, twisting, full-flavored Jimmy Nardello. They're excellent raw, for snacking and salads; grilled; and sauteed whole or cut up. Look for them at farmers' markets and well-stocked grocery stores.

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 teaspoons ground cumin, 1/4 cup extra-virgin olive oil, Zest of 1 large lemon, 1 tablespoon lemon juice, and more.

Yes, Pepper, Cucumber, And Chickpea Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pepper, Cucumber, And Chickpea Salad

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