With the heat of summer, we try to have salads and other no-cook meals as much as possible. One of our current favorites is cucumber chickpea salad.
2 c cucumbers, diced
1 pint grape tomatoes, halved
2 15oz cans chickpeas, drained & rinsed
1/4 c fesh squeezed lemon and/or lime juice
1/4 c olive oil
1 Tbsp fresh dill, snipped
1/2 c feta cheese, crumbled
salt, to taste
In a measuring cup, combine lemon/lime juice, olive oil, dill, and salt. Whisk together to make your dressing. Combine cucumbers, tomatoes and chickpeas in bowl. Toss with dressing and feta. Chill before serving.
On and be sure to watch out for little pickpockets who don't want to wait until lunchtime :)
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