Tonight was supposed to be leftovers night, but I just wasn’t feeling it. I wanted to cook something using the ingredients on hand. We had leftover chili and tortillas so I decided on chili enchiladas. That’s a heavy dish and as with most Mexican-style dishes I never know what type of vegetable to serve on the side. Broccoli? Cole slaw? Naw.
I rifled through the fridge and found an English cucumber, feta and some limes. I had chickpeas in the pantry. Yes….this could be something.
This salad was the perfect palate cleanser to the heavy enchiladas. The bright lime dressing cut through the spicy, cheesy sauce and left me licking the salad bowl.
You can opt to not fry the chickpeas, but that added crispiness was a wonderful touch.
Cucumber chickpea salad with lime dressing
- 1 can of chickpeas, drained
- 1 english cucumber, cut into small pieces
- 1/4 cup chopped green onion
- 1/4 cup chopped cilantro
- 2 tablespoons fresh lime juice
- 3+ tablespoons good olive oil
- 1/4 cup feta crumbles
- salt and pepper
Coat the bottom of a medium sauté pan with olive oil, about 2 tablespoons. Heat over high flame. Remove as much moister as possible from the chickpeas by putting them in a salad spinner.
When the oil is hot, add the chickpeas to the pan and fry them for about 7 minutes, stirring occasionally, until they are golden and crispy. Turn off heat and let chickpeas cool.
In a medium bowl, add the cucumbers, green onion, cilantro and feta.
In a small bowl, whisk together the lime juice and 3 tablespoons olive oil. Add salt and pepper to taste.
When chickpeas are cool, add to the rest of the salad. Just before serving, whisk the dressing together and toss into the salad.