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LOCATION: Recipes >> Salad Recipes >> Chickpea 04

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Chickpea and Cucumber Salad with Fresh Mint

2 cucumbers
1 3/4 cups canned or cooked chickpeas, (garbanzo beans) rinsed
1/2 cup roughly chopped mint leaves
2 medium carrots, peeled and grated
1/3 cup currants (optional)
1 1/2 teaspoons fennel seeds
3 tablespoons minced shallots
4 tablespoons fresh lemon juice
1 1/2 tablespoons olive oil
salt and freshly ground pepper to taste

Peel cucumbers and cut in half lengthwise. Scoop out the seeds with
a spoon and discard them. Cut cucumbers into 1/4-inch pieces. Place
in a medium bowl. Add remaining ingredients and toss well to combine.
Adjust seasonings if necessary. Serve salad at room temperature.

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