Make Ahead

Cucumbers and Chickpeas with a Chili-LimeĀ Vinaigrette

July 30, 2013
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

  • Makes about 4 cups
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
In This Recipe
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.

See Reviews

See what other Food52ers are saying.

  • Jara
    Jara
  • anotherfoodieblogger
    anotherfoodieblogger
  • LE BEC FIN
    LE BEC FIN
  • inpatskitchen
    inpatskitchen
Review
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!