From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Cucumber and Chickpea Salad
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Instructions
1
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In a large bowl, whisk together olive oil, apple cider vinegar, lemon zest and juice, honey, salt, pepper, and garlic.
2
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Add cucumbers, chickpeas, Fresno peppers, bell pepper, onion, parsley, and mint. Toss well.
3
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Chill for 1 hour for best flavor, or serve immediately.
4
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Top with pistachios before serving.
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Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
Low-Cholesterol
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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