This shirazi salad recipe is made with fresh vegetables, chickpeas, and tangy citrus dressing. Make this salad to serve with dinner tonight!
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Ingredients
5 Persian cucumbers (See Note 1)
4 Roma tomatoes diced
2 cups cooked or canned chickpeas drained
1/2 medium red onion diced
1/3 cup fresh lemon or lime juice
10 leaves fresh mint chopped (See Note 2)
1 tbsp olive oil
1/8 tsp pinch of salt
1/8 tsp black pepper
Instructions
Dice the tomato, cucumber and onion in small pieces. (See Note 3)
In a bowl mix the chopped vegetables with chickpeas. Set aside.
Whisk together the citrus juice, olive oil, mint, kosher salt and fresh cracked black pepper.
Pour dressing over vegetables and toss to coat thoroughly.
Refrigerate and allow to marinate for 30 minutes and serve. (See Note 4)
Notes
1. Substitute 2 English cucumbers if you can’t find the smaller Persian, just use seedless cucumbers. Feel free to peel the cucumber, but the skin is so thin on the Persian I do not.
2. Substitute 1 tablespoon dried mint.
3. Be sure to keep the dice uniform in size, for visual and textural purposes.
4. The longer the salad marinates the better as the flavors develop. Serve alongside any grilled meat or on its own.
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