Chickpea, cucumber and mint salad – Food & Home Magazine
Quick to prepare, light and refreshing! Whip up this chickpea, cucumber and mint salad in minutes and enjoy it as a side or a meal on its own.
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Cooking tools:
- Nonstick skillet
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Mixing bowl
- Colander
- Can opener
- Stove
- Plastic wrap
- Refrigerator
- Serving platter
- Spoon
Ingredients
- 30ml (2 tbsp) olive or avocado oil
- + 60ml (¼ cup) extra
- 200g button mushrooms, thinly sliced
- 150g fresh or frozen peas, cooked
- 2 tins chickpeas, rinsed and drained
- 3 Mediterranean cucumbers, julienned
- 2 Mediterranean cucumbers, finely chopped
- juice of 1 large lemon
- 1 small handful of fresh mint
- 1 small red chilli, seeded and chopped
- sea salt
- freshly ground black pepper
- pea shoots, to serve
- cucumber, julienned, to serve
- lime or lemon wedges, to serve
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