Cucumber & Chickpea Salad, as Well as a Thousand Beautiful Things
My life has been moving at a quicker pace lately. It almost seems as if time is actually slipping through my fingers as summer comes to an end. In the past few weeks I’ve been savoring every moment of the end of this season. From visiting Maine and spending time on a white sandy beach, to making ginger flavored peach pie (and eating most of it for breakfast!), to finally tasting the first tomato from my garden, every day and experience has really been a joy and I feel happier than I have in a very long time.
After returning home midafternoon from a wonderful family vacation in Maine, my stomach started grumbling and I knew I had to create something out of the (lack of) items I had in the pantry. That is how this cool and spicy cucumber and chickpea salad came about. For a simple salad, it was very flavorful. Find the recipe below.
Ginger peach pie.
A slice of the pie with blueberry compote.
My very first home grown tomato.
Old Orchard Beach, Maine
Cucumber and Chickpea Salad:
1 can of chickpeas, rinsed
1 medium sized cucumber, peeled and diced
1 jalapeno, seeds removed and diced
1/2 cup of sungold tomatoes, rinsed and quartered
1 tbsp of minced fresh cilantro or 1 tsp of dried cilantro
1/2 lemon, juiced
1 tsp of extra virgin olive oil
1/2 tsp of garlic powder
salt and pepper to taste
Optional: add diced avocado (If I’ had some I would have)
After prepping the ingredients, combine all of the them in a bowl. Refrigerate the salad for 20 to 30 minutes if you’d like the flavors to combine more. Serve atop a bed of kale, or another leafy green, add it to a wrap, or enjoy this salad on its own.