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.
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
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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