Lemon, Chickpea and Cucumber Salad
Created by Rinku Bhattacharya - Chef & Author: The Bengali Five Spice ChroniclesServes: 4 – 6
Course: Salad
Diet: Vegetarian
Season(s): Summer
Ingredients
- 3 Kirby cucumbers
- 1 teaspoon coarse salt
- Juice of 1 lemon
- 1/2 cup Thick yogurt, whipped
- 1 teaspoon sugar
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon fresh cumin, powdered
- 1/2 cup cooked chickpeas
- 1 tablespoon chopped cilantro (optional)
Instructions
Peel the cucumbers and grate them coarsely. Place in colander and sprinkle with the salt; allow to drain for about 30 minutes.
Squeeze lemon juice into a bowl, add the yogurt, sugar, cayenne and cumin powders. Gently stir in the chickpeas. Gently squeeze any remaining liquid out of the cucumbers and add to the yogurt-chickpea mixture. Mix in the cilantro if using, or serve as a condiment.
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