Cucumbers and Chickpeas with a Chili-Lime Vinaigrette

By • July 30, 2013 6 Comments

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Author Notes: We're picking one or two long English cucumbers everyday right many to keep up with. Some sort of cucumber dish is on the menu each night and this was one of them. Extremely easy and refreshing!inpatskitchen

Makes about 4 cups

  • 1 large clove garlic, mashed or put through a garlic press
  • 1 teaspoon lime zest
  • Juice of one large lime
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon ancho chili powder
  • 4 tablespoons honey
  • 3 tablespoons grapeseed oil (or another neutral oil)
  • 1/4 teaspoon salt
  • 2 cups cooked chickpeas (or in a pinch, one 15 ounce can, rinsed and drained)
  • 1 nice size English cucumber, cut into a small dice
  • Salt and pepper to taste
  1. Whisk together the garlic, zest , lime juice, cumin, chili powder, honey, oil and 1/4 tsp salt. Set aside.
  2. Combine the cucumbers and chick peas, pour the dressing over, taste for salt and pepper if needed and let marinate in the fridge for an hour or two before serving.

More Great Recipes: Beans & Legumes|Vegetables|Salads|Side Dishes|Cucumbers

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Comments (6) Questions (0)


about 1 year ago Jara

I have been picking at least one English cucumber a day and keep looking for new recipes to use them in. I made this healthier by subbing rice wine vinegar for the lime juice, only used half of the oil and one T of agave, and took Le Bec Fin's advice to use smoked paprika in place of the chili.


about 1 year ago inpatskitchen

Sounds wonderful!!


over 1 year ago anotherfoodieblogger

Ooh, what a delightful recipe! I am always looking for new ways to use chickpeas (or garbanzo beans as I've always called them) and this is a unique spin on them.


over 1 year ago inpatskitchen

Thank you so much afb!


about 2 years ago LE BEC FIN

this is terrific. i'm going to sub La Vera Spanish sweet pimenton for the ancho, and add some tomato (gotta have my acid!) Thx so much!


about 2 years ago inpatskitchen

Sounds great! Thank YOU so much!