Cucumber Chickpea Salad

Jamilah's Kitchen's Note:

A nice basic masr salad

• Total Time: 15 mins
• Prep Time: 10 mins
• Cook Time: 5 mins

Ingredients:

Serves: 2-4

Yield: 1.0 salad

• 2 (8 ounce) cans chickpeas, drained
• 1 cup chopped tomato (or more if you like tomatoes)
• 1/2 cup minced onion
• 1/2 cup sliced celery
• 2 cucumbers, sliced and chopped
• 2 teaspoons minced garlic
• 1 teaspoon dill weed
• salt & pepper
• 3 teaspoons lemon juice
• 1/4 cup olive oil
• 1/4 teaspoon coriander
• 1/4 teaspoon cumin

Directions:

1. Mix oil & lemon juice well and set aside.
2. Combine all other ingredients and toss with the oil and lemon juice mixture. Chill before serving and garnish with fresh parsley, if desired.

Reviews

[UmmBinat]

This is good. I found the flavors meld and the taste and texture was better a couple days after making this salad. I used vidalia onion, fresh chopped dill weed, sea salt, freshly ground black pepper, freshly squeezed lemon juice, a good extra virgin olive oil, no optional parsley, plus the rest of the ingredients. Made for *** RAMADAN RECIPE TAG - 2011 ***

[JoyfulCook]

Absolutely delicious, crunchy with loads of flavour, thanks for posting this.

[Nasseh]

Refreshing & light! Perfect as a side dish for a hot summer day. Made for Ramadan Tag 2010