Chickpea and Cucumber Salad With Fresh Mint

With the hot weather here to stay, this is a flavorful cooling meal featuring mint, fennel, cucumbers, and tomatoes. Carrots, currants, and shallots add sweetness, and the chickpeas are creamy and satisfying. 

Ingredients for 4 servings:

Salad

2 cucumbers (about 1 ½ pounds) cubed

3/4 cup sweet cherry tomatoes (halved)

1 ¾ cups canned or cooked chickpeas, rinsed

½ cup roughly chopped mint leaves (A sweet mellow mint like Moroccan mint or Kentucky bourbon mint works best)

2 medium carrots, peeled and grated

1/3 cup currants (raisins are fine!)

Dressing

1 ½ teaspoons fennel seeds

3 Tablespoons minced shallots (or green onion)

4 Tablespoons fresh lemon juice OR 4 Tablespoons yogurt, 1 Tablespoon fresh lemon juice

1 ½ Tablespoons olive oil

Salt and pepper to taste

Directions:

Peel the cucumbers and cut in half lengthwise.  Scoop out the seeds with a spoon and discard the seeds.  Cut cucumbers into ¼-inch pieces.  Place in a medium bowl. Add remaining ingredients and toss well to combine. 

Whisk dressing ingredients and adjust seasoning to taste.  Pour over salad and toss well to coat evenly.

Note:  This salad is best if eaten the same day as you make it.  Leftovers are rather soggy.