Pepper, Cucumber, and Chickpea Salad
Photography: Eva Kolenko; Food Styling: Robyn Valarik; Prop Styling: Natasha Kolenko.
A bright cumin-lemon dressing works well with any thin-skinned pepper. Try a rainbow of them, or focus on one palette, like yellow-orange. To turn the salad into dinner, add hard-cooked eggs and thin strips of salami.
How to Make It
Step 1
1
Toast cumin in a small frying pan over medium-high heat, stirring often, until fragrant, about 2 minutes. Pour from pan into a large bowl. Stir in oil, lemon zest and juice, garlic, salt, and black pepper.
Step 2
2
Seed peppers and cut into 1- to 1 1/2-in. pieces. Slice cucumber into 1/4-in. rounds and cut in half again if large. Add peppers, cucumber, and chickpeas to salad dressing and toss to blend well. Let stand about 1 hour, then stir in parsley.
Step 3
3
Make ahead: Up to 4 hours, chilled airtight; add parsley just before serving.
Ingredients
2 teaspoons ground cumin
1/4 cup extra-virgin olive oil
Zest of 1 large lemon
1 tablespoon lemon juice
1 teaspoon minced garlic
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound bell peppers or sweet, thin-skinned frying peppers such as Cubanelle, Jimmy Nardello, or Gypsy*, preferably in a mix of colors
4 ounces thin-skinned cucumber, such as Armenian or Persian; or use English cucumber
1 can (15.5 oz.) reduced-sodium chickpeas (garbanzos), rinsed and drained
1 cup loosely packed flat-leaf parsley leaves torn into large pieces
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