Cucumber Salad

Serves 6

INGREDIENTS

• 1 large cucumber, sliced and cut into halves

• 1 cup cherry tomatoes, cut in half

• 1 15 oz can chickpeas, drained and rinsed

• 3 green onions, minced

• 1 tablespoon dill, minced

• 1 tablespoon parsley, minced

• 1 tablespoon mint, minced

DRESSING

• 2 tablespoons lemon juice

• 4 tablespoons olive oil

• 1 teaspoon Kosher salt

DIRECTIONS

1. Combine cucumber, cherry tomatoes, chickpeas. Add lemon juice, and salt, to a small bowl and whisk together.

2. Continue whisking quickly while very slowly drizzling in 4 tablespoons of oil. Whisk until the dressing is thick and completely emulsified.

3. Add all vegetables and green onions, dill, parsley, and mint, gently toss. Taste.

4. Add more salt and pepper if desired. Serve.

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