Cucumber and Chickpea Salad with Dill
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I wanted to throw a salad together for lunch to hold me over until we headed over to my in-laws’ house for the traditional Italian Feast of the Seven Fishes. Wow. I’m so glad to be an honorary Italian ;). Anyway, I sliced some English cucumber, sweet onion and fresh dill and added some drained and rinsed chickpeas (leftover from when I made these tasty Rice and Chickpea Kale Rolls with Pineapple Salsa). I seasoned it with salt and pepper and drizzled some good extra-virgin olive oil and white balsamic with oregano. It was nice, light and quick!
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
