Pepper, Cucumber, and Chickpea Salad

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.

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

Step 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

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

Make ahead: Up to 4 hours, chilled airtight; add parsley just before serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 266Calories from Fat 55

% Daily Value *
Total Fat 16g25%

Saturated Fat 2g10%
Cholesterol 0.0mg0%
Sodium 739mg31%
Total Carbohydrate 24g8%

Dietary Fiber 7g29%
Protein 6.4g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Pepper, Cucumber, and Chickpea Salad