Chickpea and Cucumber Salad

I love fresh cucumber season.  It’s one veggie I can guarantee my kids will eat, no matter how I fix it.

This is a long-time favorite of mine.  It’s the first dish I turn to when we have an abundance of cucumbers.  It’s easy, quick and convenient and makes plenty so you have leftovers.

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Chickpea and Cucumber Salad

3 cups soaked or sprouted and cooked chickpeas (garbanzo beans)
2 cucumbers, finely diced
1 green bell pepper, finely diced
2 tbs olive oil
1 tbs white vinegar
1/2 tbs fresh lemon juice
1 tsp Dijon mustard
dash garlic powder
1/4 tsp dried oregano
¼ tsp dried thyme
¼ tsp salt
Pinch black pepper
Salad Greens

Combine all ingredients except salad greens and mix well.  Allow to stand at room temperature at least 1 hour before serving.  Serve over a bed of salad greens.

Hint:  Finely chop some lacto-fermented veggies and add to any cold or room temperature salad to help get more lacto-fermented foods into your family.  Cooked grain of any type can also be added to this salad.

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KerryAnn Foster runs Cooking Traditional Foods, the longest running Traditional Foods Menu Mailer on the internet. KerryAnn has ten years of traditional foods experience and is a former Weston A. Price Foundation chapter leader.  Read about KerryAnn’s journey to health through multiple miscarriages, celiac disease, food allergies and intolerances, obesity, adrenal fatigue and heavy metals.

Founded in 2005, CTF helps you feed your family nourishing foods they will love.  With two choices of Menu Mailers, multiple eBooks, Print Books and a Gluten and Dairy-Free Traditional Foods eCourse, KerryAnn makes traditional foods easy, accessible, affordable and family friendly for everyone.

KerryAnn founded Nourished Living Network, a network for traditional food and natural living bloggers, in 2011. NLN provides support, publicity and networking opportunities for bloggers all across the traditional foods spectrum. Our Recipe Gallery features recipes from the twenty-four member blogs and growing.