Make Ahead

Cucumbers and Chickpeas with a Chili-Lime Vinaigrette

by:
July 30, 2013
5
3 Ratings
Cucumbers and Chickpeas with a Chili-Lime Vinaigrette
  • Makes about 4 cups
Author Notes

We're picking one or two long English cucumbers everyday right now...so 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

What You'll Need
Ingredients
  • 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
Directions
  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.
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  • Jara
    Jara
  • anotherfoodieblogger
    anotherfoodieblogger
  • LeBec Fin
    LeBec Fin
  • inpatskitchen
    inpatskitchen
inpatskitchen

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

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6 Reviews

Jara
Jara August 4, 2014
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.
 
inpatskitchen
inpatskitchen August 4, 2014
Sounds wonderful!!
 
anotherfoodieblogger
anotherfoodieblogger March 31, 2014
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.
 
inpatskitchen
inpatskitchen March 31, 2014
Thank you so much afb!
 
LeBec F.
LeBec F. July 30, 2013
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!
 
inpatskitchen
inpatskitchen July 30, 2013
Sounds great! Thank YOU so much!