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    Home » Salad Recipes

    Ginger Dressed Cucumber Chickpea Salad

    Published: Jan 4, 2017 · Modified: Jun 6, 2021 by Philip + Mystique · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Cool cucumber, spicy radishes and crunch chickpeas come together to make a beautiful and refreshing Cucumber Chickpea Salad. Perfect for potlucks, picnics or backyard gatherings, this salad relies on the beauty of a vegetable peeler to finely graze and ribbon these vegetables into flat noodles.

    Close Up of Cucumber Chickpea Salad on a White Plate

    It amazes us how food, no matter how you slice and dice it, doesn't always taste the same. Think about it. A root vegetable like a potato can be juliened, cubed, or mashed and taste completely different with each method. One of our favourite tools to use in the kitchen (besides our knife, and our Vitamin) is our peeler. It can reveal bright orange underneath a dirty carrot, peel the skin off a potato, and (our favourite) turn any vegetable into flowy ribbons perfect for styling soups or layering into salads.

    Cucumber Chickpea Salad Ingredients on a Cutting Board

    Phil's hands whisking dressing

    Using our handy peeler to ribbon a whole cucumber, we also enlisted the help of our mandolin to finely alive radishes and red onions, gathering each layer onto a plate, tossing it in a ginger numeric dressing and topping it with crunchy chickpeas. What we love most about this salad, aside from the cut of the cucumbers, is the potency of the turmeric dressing, richly yellow and brightly golden and serving this noodle-esque salad like a giant bowl of pasta.

    Bon appetit,

    Chef Sous ChefClose up of Cucumber Chickpea Salad with Extra Components

    Two Step Cucumber and Chickpea Salad

    Chef Sous Chef
    For a salad as beautiful as this, you won't believe how easy it is to make this Cucumber and Chickpea Salad. It is the perfect balance of sweet from honey, sour from vinegar, and spice from the ginger and turmeric. Combined with juicy cucumbers and hearty chickpeas its a salad that will satisfy your appetite.
    5 from 1 vote
    Print Recipe
    Prep Time 10 mins
    Course Appetizer, Food + Drink, Main Dish, Snack
    Cuisine Dairy-Free
    Servings 4 serving

    Ingredients
      

    • 2 teaspoon ginger freshly grated
    • 1 teaspoon turmeric freshly grated
    • 2 tablespoon honey
    • 1 tablespoon apple cider vinegar
    • 3 tablespoon olive oil
    • 1 large cucumber ribboned or diced
    • ½ cup canned chickpeas
    • 1 small radish thinly sliced
    • 1 mini red onion thinly sliced
    • 1 tablespoon parsley for garnish

    Instructions
     

    • No. 1 | Grate ginger and turmeric into a bowl and add the honey. Pour in cider vinegar and whisk until it comes together. Add oil while continuing to whisk and season with salt and pepper.
    • No. 2 | Using a vegetable peeler, create ribbons with the cucumber and arrange on a large plate. Dress the cucumber using about half the dressing. Arrange the radish and red onion on the cucumbers then sprinkle the chickpeas evenly around the salad. Spoon on the rest of the dressing and garnish with parsley.
    Have you tried this recipe?Tag us on Instagram @chef.souschef or use the hashtag #chefsouschef and let us know how it was!

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    Reader Interactions

    Comments

    1. Maggie says

      November 24, 2017 at 1:29 pm

      Such a beautiful salad, and sooo easy to make! Perfect salad for summer, though I think it's good anytime of the year!5 stars

      Reply

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