Name: Lemony Chickpea & Cucumber Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 2 lemons, zest & juice (see tips); 2 Tbsp (30 mL) tahini; 2 Tbsp (30 mL) canola oil; 2 tsp (10 mL) ground cumin; 1/2 tsp (2 mL) ground turmeric; 1/2 tsp (2 mL) red chili flakes (optional); salt & black pepper (to taste); 1 can (19 oz/540 mL) chickpeas (drained & rinsed (yields 2 cups/500 mL cooked chickpeas)); 1 cup 250 mL cooked brown rice (see tips); 1 1/2 cups (375 mL) chopped cucumber (halved & seeded); 1/4 cup (60 mL) thinly sliced green onions; 1/3 cup (80 mL) toasted almond slices (see tips); 1/4 cup (60 mL) chopped dried apricots or golden raisins; 2 Tbsp (30 mL) chopped fresh cilantro or dill (optional)

Nutrition

Serving Size: 1 cup (250 mL) Calories: 313 Total Fat: 14 g Saturated Fat: 1 g Carbohydrate: 39 g Fibre: 6 g Sugars: 8 g Protein: 10 g Sodium: 18 mg Potassium: 474 mg Iron: 4 mg

Ingredients

Dressing

2 lemons, zest & juice see tips
2 Tbsp (30 mL) tahini
2 Tbsp (30 mL) canola oil
2 tsp (10 mL) ground cumin
1/2 tsp (2 mL) ground turmeric
1/2 tsp (2 mL) red chili flakes optional
salt & black pepper to taste

Salad

1 can (19 oz/540 mL) chickpeas drained & rinsed (yields 2 cups/500 mL cooked chickpeas)
1 cup 250 mL cooked brown rice see tips
1 1/2 cups (375 mL) chopped cucumber halved & seeded
1/4 cup (60 mL) thinly sliced green onions
1/3 cup (80 mL) toasted almond slices see tips
1/4 cup (60 mL) chopped dried apricots or golden raisins
2 Tbsp (30 mL) chopped fresh cilantro or dill optional

Directions

Whisk dressing ingredients together in a small bowl until smooth. Add small amounts of warm water to adjust the consistency if too thick. Season with salt and black pepper.
In a large bowl, combine salad ingredients and toss in dressing, coating evenly.
Adjust seasonings (salt, pepper, lemon juice) if needed and serve.

tips

Not using fresh lemons? You can replace the fresh juice with 1/4 cup (60 mL) bottled lemon juice and for the zest, 1/2-1 tsp (2-5 mL) lemon extract or an additional 2-4 Tbsp (30-60 mL) bottled lemon juice.
Other cooked grains like barley, quinoa, millet or farro can be used in place of the rice.
To toast any nut or seed, shake them back and forth in a skillet over medium heat for 2-3 minutes or until browned. Watch carefully as they can burn quite easily.
Almond allergy? Toasted sunflower or pumpkin seeds can be used!

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Lemony Chickpea & Cucumber Salad