Bell Pepper, Cucumber and Chickpea Salad

Sick of lettuce salad? We were. There are plenty of greens, vegetables, nuts, croutons, and vinaigrettes to try, but enough already! Here is a nice alternative we found on the PBS cooking show “Mexican Table.” This recipe comes from the host, Pati Jinich. The link is here. If you can’t get the link, we list the ingredients and instructions below.

Ingredients

1/4 cup fresh squeezed lime juice
1 tablespoon red wine vinegar
1/4 cup olive oil
1/4 cup vegetable oil
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh mint
2 tablespoons chopped red onion
1 jalapeño chile, stemmed, seeded and finely chopped, or to taste
1 teaspoon kosher or coarse sea salt, or to taste
Freshly ground black pepper, to taste
1 15.5-ounce can chickpeas, rinsed and drained (or about 2 cups home-cooked chickpeas)
1 red bell pepper, stemmed, seeded, cut into “matchstick” slices (2-inches by 1/4 to 1/2-inch)
1 yellow bell pepper, stemmed, seeded, cut into “matchstick” slices (2-inches by 1/4 to 1/2-inch)
1 orange bell pepper, stemmed, seeded, cut into “matchstick” slices (2-inches by 1/4 to 1/2-inch)
1 green bell pepper, stemmed, seeded, cut into “matchstick” slices (2-inches by 1/4 to 1/2-inch)
1 cucumber, peeled, seeded, halved and sliced into 1/4 to 1/2-inch pieces

Preparation

In a large bowl, beat the lime juice, red wine vinegar and oils with a fork or whisk until emulsified. Toss in the oregano, mint, red onion, jalapeño, and salt and pepper and whisk again until fully incorporated. Add the chickpeas, and let it all marinate while you prepare the rest of the vegetables. You can also cover and refrigerate the marinating chickpeas for up to one day.

When ready to serve, add the bell peppers and cucumbers, mix well, and set on the table.

Serves 6 to 8.

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