This is a refreshing salad anytime of the year. The recipe is from Martha Stewart Living, September 1996. It serves 4 and the ingredients include 2 cucumbers, 1 3/4 cups canned or cooked chickpeas, rinsed, 1/2 cup chopped fresh mint leaves, 2 medium carrots, peeled and grated, 1/3 cup dried cranberries, 1 1/2 teaspoons whole fennel seeds, 3 tablespoons chopped parsley, 1/4 cup fresh lemon juice, 1 1/2 tablespoons olive oil, salt and freshly ground black pepper to taste. Directions: Peel the cucumber if waxed, cut in half lengthwise. Scoop out the seeds with a spoon and discard. Cut the cucumber into 1/4-inch pieces. Place in a medium bowl. Add the remaining ingredients, toss well to combine. Adjust seasoning if necessary. Chill the salad at room temperature.
27.04.2023 @ 16:05
This is a refreshing salad anytime of the year. The recipe is from Martha Stewart Living, September 1996. It serves 4 and the ingredients include 2 cucumbers, 1 3/4 cups canned or cooked chickpeas, rinsed, 1/2 cup chopped fresh mint leaves, 2 medium carrots, peeled and grated, 1/3 cup dried cranberries, 1 1/2 teaspoons whole fennel seeds, 3 tablespoons chopped parsley, 1/4 cup fresh lemon juice, 1 1/2 tablespoons olive oil, salt and freshly ground black pepper to taste. Directions: Peel the cucumber if waxed, cut in half lengthwise. Scoop out the seeds with a spoon and discard. Cut the cucumber into 1/4-inch pieces. Place in a medium bowl. Add the remaining ingredients, toss well to combine. Adjust seasoning if necessary. Chill the salad at room temperature.