by
Kayleigh Evans
Dressing:
1/2
cup seasoned rice vinegar, or white vinegar
1.5-2
tablespoons natural cane sugar, to taste
1/2
teaspoon fine grain sea salt
Salad:
2
medium field cucumbers, seeded and chopped
1
red pepper, diced
1
cup red or white onion, diced
1/4
cup cilantro, roughly chopped
1
can 15 oz. chickpeas (garbanzo beans), drained and rinsed
1/4
cup chopped roasted peanuts, for garnish
DIRECTIONS:
1.
Whisk dressing ingredients together in a small bowl and adjust to taste. Feel
free to add more sweetener if you prefer. Set aside.
2.
Peel cucumbers, slice off the ends, and slice in half lengthwise. Scoop out the
seeds with a small spoon (see photo in post if necessary). Slice halves into
1/8-inch “half moons” and toss into a large bowl. If your cucumbers are really
big you can slice the half-moons in half as well.
3.
Dice the red pepper and red onion and add into bowl. Roughly chop cilantro and
add into bowl. Add chickpeas. Pour in the dressing and toss to combine. Let this salad sit
for about 30 minutes in the fridge, tossing every 10 minutes or so to help the
dressing soak in.
4.
Portion into bowls and top with peanuts. Serve immediately.
MAKE-AHEAD DIRECTIONS:
Make dressing as above. Combine
dressing and salad ingredients as above, minus the cilantro and peanuts. Let
flavors blend in fridge, up to 48 hours. Add cilantro and peanuts just before
serving.