Cucumber and chickpea salad
OIL USES: Season & Dressing
INGREDIENTS
SERVINGS: 4
- 1 cup walnuts
- 1 handful radishes, about 5 or 6
- 1.5 cups cherry tomato
- 4 cucumber
- 0.5 cup black olives, sliced
- 1 cup cooked chickpeas
- 0.5 cup chives
- Ingredients for dressing
- 3 tbsp GOYA® Organics Extra Virgin Olive Oil
- 3 tbsp lemon juice
- 1 tbsp lemon zest
- 1 cup chopped parsley
- 1 cup chopped cilantro
- 0.5 cup chopped mint
- 0.5 cup chopped dill
- Salt and black pepper to taste
PREPARATION
1
Add a glug of GOYA Organics Extra Virgin Olive Oil to a pan and when it’s hot, add the walnuts with a little salt and toast for a few minutes taking care not to burn them. When they're ready remove from the heat and place to one side.
2
To make the dressing for our salad, add all the ingredients to a bowl and mix until well combined. Put to one side.
3
Wash the cucumbers and radishes and cut slice them thinly. Wash the chives and chop finely. Now add everything to a salad bowl along with the halved cherry tomatoes, the chopped black olives and the cooked chickpeas, rinsed and drained.
4
Once we have everything in the salad bowl, add the dressing and stir with a wooden spoon so the dressing coats the ingredients well. Check for seasoning.
5
Finally, just before serving, sprinkle the walnuts on top.
