The month of April is here, which subtly reminds me of my younger years and being made fun of for being named April. I’ve heard it all: April O’Neil (Ninja Turtles), April’s a fool (that one hurt), and ‘Were you born in April?’ To me, however, the month of April means that it’s one month closer to my birthday AND one month closer to fresh produce at the farmer’s market. With that in mind, I’m celebrating with a fresh salad made with cucumbers, tomatoes and toasted chickpeas.
If you haven’t noticed I have been a little chickpea crazed lately. They are an excellent source of protein and fiber and can turn any salad into a complete meal. The chickpeas are toasted with a sprinkle of coriander and a sprinkle of sea salt. Here’s a fun fact: Did you know that coriander seeds produce cilantro? Ground coriander has a lemony citrus flavor and compliments the dressing on the salad perfectly.
I found that using a mixture of small tomatoes in multiple colors made for the perfect salad. I kept some whole and cut some in half depending on their size. I like using cherry/grape tomatoes because they will include less seeds. I also recommend using English cucumbers for a less seedy, crisp option.
What are some of the reasons that you are excited for spring?
- 1 15 ounce can chickpeas, rinsed and drained
- 2 teaspoons olive oil1
- ¼ teaspoons ground coriander
- ¼ teaspoon ground cumin
- ½ teaspoon sea salt, plus more to taste
- 1 teaspoon red wine vinegar
- 2 cups English cucumbers, sliced, halved
- 1½ cup mixed cherry and grape tomatoes
- ½ cup loosely packed flat leaf parsley, chopped
- ½ cup loosely packed mint leaves, chopped
- 2 teaspoons olive oil
- 1 teaspoon fresh lemon juice
- ½ cup crumbled feta
- flaky sea salt, to taste fresh cracked pepper, to taste
- In a large frying pan, heat olive oil, coriander, and cumin over medium flame. Add chickpeas and stir to coat. Sprinkle with sea salt and cook until no liquid remains, stirring occasionally until chickpeas begin to brown. Add red wine vinegar and stir to coat. Add a few cracks of fresh ground pepper and continue to pan-fry until the chickpeas become as toasted as you’d like.
- In a large mixing bowl, combine chopped cucumbers, tomatoes, parsley, and mint. Drizzle with olive oil and lemon juice, and toss to combine. Add crumbled feta and gently stir. Finish with flaky sea salt and pepper to taste. Top with crispy chickpeas.
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