May 28, 2014
Thai-Inspired Cucumber Salad with Spice-Roasted Chickpeas
1/2 cup (115ml) seasoned rice vinegar
1 1/2-2 tablespoons natural cane sugar, or to taste
1/2 teaspoon fine-grain sea salt
2 medium cucumbers
1 red pepper, diced
1 cup diced red onion
1/4 cup (small bunch) coarsely chopped cilantro (coriander)
1/4 cup (60g) chopped roasted peanuts, for garnish
Roasted, spiced chickpeas
Whisk the dressing ingredients together in a small bowl and adjust the spices to taste. Feel free to add more sweetener if you prefer. Set the dressing aside.
Peel the cucumbers, slice off the ends, and slice them in half lengthwise. If your cucumbers are really big, you can slice the halves into quarters. Scoop out the seeds with a small spoon. Slice the halves or quarters into 1/8-inch half-moons and toss them into a large bowl.
Dice the red pepper and red onion and add them into the bowl. Coarsely chop the cilantro and add it into the bowl. Pour in all the dressing and toss the ingredients together to combine them. Let this salad sit for about 30 minutes in the fridge, tossing it every 10 minutes or so to help the dressing soak in.
Meanwhile, prepare the roasted, spiced chickpeas, if using.
Portion the salad into bowls, and top each with peanuts and the optional roasted chickpeas. Serve immediately.
(Recipe and photo courtesy of Angela Liddon, author of The Oh She Glows Cookbook.)
All figures are per serving (assumes 3 servings).
Fat: 5 g
Carbs: 19.5 g
Fiber: 4.5 g
Protein: 6 g
Sodium: 352 mg