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How to Make the Best Cucumber Salad

How to Make the Best Cucumber Salad

cucumber salad
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This delicious cucumber salad (compliments of my friend, Sharon) is packed with lots of healthy veggies and adds a protein punch with chickpeas!  Ready to serve in less than 30 minutes, it’s easy to make and is absolutely amazing!  Pair it with sliced Italian or French bread and a glass of wine for dinner or enjoy it alone as a light lunch.

INGREDIENTS:

For the Salad:

  • 2 large seedless, English cucumbers, diced (do not peel)
  • 2 stalks celery, diced
  • 1 red bell pepper, cleaned and diced
  • 1 yellow bell pepper, cleaned and dices
  • 1 15 oz. can garbanzo beans (chick peas), drained
  • 1 pint grape tomatoes, halved
  • 1/2 c. sugar snap peas, diced

For the Dressing:

  • 1/4 c. red wine vinegar
  • 1/4 c. extra virgin olive oil
  • 1/2 tsp. dried oregano
  • 1/4 tsp. sugar (or other sweetener alternative)

DIRECTIONS:

In a mixing bowl, combine the diced vegetables and the chick peas.

Whisk together the ingredients for the dressing and pour over the combined vegetables.

Most people consider cucumbers to be a vegetable but they are actually a fruit, like pumpkins and watermelons. They can be sliced and eaten alone with little salt on them, or cut into sticks and served on a veggie tray with a some Ranch dressing or hummus (my favorite!).

This cucumber salad recipe comes from my friend, Sharon, who is very conscious about eating healthy and incorporating veggies into every meal.

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Kris Slaboszewski

Kris Slaboszewski

Avid lover of all things in the kitchen (cooking, baking, eating, etc.), dogs and travel. While I do not consider myself to be an expert in any of these categories, I am excited to share my own experiences and stories with you!

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