With summer in full swing, although our garden is producing a bounty of fresh vegetables I hardly want to turn the stove or oven on. The heat has been oppressing the last few weeks, and it’s amazing how quickly just having the oven on for as little as 30 minutes will heat up the kitchen. But thankfully there are tons of refreshing and satisfying recipes that require no cooking. This Cucumber and Chickpea Salad, from the Bush’s Beans online recipe files, is one of those.
My friend, and fellow Bush’s Beans ‘Team Bean’ member, Kristen, from Dine and Dish recently came for a weekend visit. Kristen is the first blogger I met after starting my blog. She’s always been such a great encourager and we became fast friends, so it was so very special that she could come for a weekend to just hang out and relax.
While chatting and catching up, we played in the kitchen a little, and mixed up a couple of Bush’s Beans recipes. This salad was one of those. Cucumbers, tomatoes, dill, and parsley, fresh from the garden, were to added to other basic ingredients. Such great flavor for such simple ingredients. Dill mingles with lemon, lime, garlic, parsley, red wine vinegar, and olive oil to create a zingy and fresh marinade for cucumber, Bush’s Beans Garbanzos (otherwise known as chickpeas), celery, tomato and red onion in this light dish. I think we were both surprised at how satisfying it was. The Cucumber and Chickpea Salad made for a great lunch combined with a White Bean Bruschetta Kristen put together.
Both recipes were perfect for summertime appetizers or a light lunch, and again, no cooking required. So you can be sure to keep things cool in the kitchen.
Be sure to visit Kristen’s site for the White Bean Bruschetta recipe, and for both of these recipes as well as a slew of other great bean recipes, check out Bush’s Beans online recipe and meal index.
Happy summer! And be cool!
- 3 tablespoons olive oil
- 1 (16 ounce) can BUSH’S® Garbanzo Beans, drained
- ½ cup tomato, chopped
- ¼ cup red onion, minced
- 1 rib celery, sliced
- 1 cucumber, chopped
- 1 teaspoon garlic, minced
- 2 tablespoons fresh dill, chopped
- 1½ teaspoons red wine vinegar
- ½ lemon, juiced
- ½ lime, juiced
- cracked black pepper to taste
- 1 tablespoon fresh parsley, chopped
- Heat 2 tablespoons of the oil in a sauté pan over medium heat. Stir in beans, cover and turn off heat. Set aside.
- Gently toss all remaining ingredients in a large salad bowl. Add beans.
- Serve topped with additional parsley, if desired.
(I have an ongoing relationship with Bush’s Bean. This post is sponsored by Bush’s Beans.)