Quick Pickled Cucumber Side Salad with Chickpeas

Name: Quick Pickled Cucumber Side Salad with Chickpeas
Yield: Makes 2–3 servings
Ingredients: 1 garlic clove, minced; ½ teaspoon dried dill; ¼ cup rice wine vinegar; ¼ teaspoon sea salt; 1 teaspoon coconut sugar; ¼ cup finely diced red onion; 1 (12-inch) English cucumber; 1 cup cooked or canned chickpeas, drained and rinsed; 1 cup cooked or canned chickpeas, drained and rinsed; Microgreens, Fresh dill, sliced almonds; Microgreens, Fresh dill, sliced almonds; Microgreens, Fresh dill, sliced almonds

Preparation info

Makes
2–3
servings

Difficulty
Easy

Appears in

The Plant-Based Cookbook

By Ashley Madden

Published 2021

About

This unique side salad packs a sour crunch that complements any rich or hearty main dish. English cucumbers (also known as seedless cucumbers) are ideal for this recipe as they’re long and thin (great for making ribbons) and contain less water than other varieties.

Ingredients

¼ cup rice wine vinegar
1 garlic clove, minced
½ teaspoon

Vegan

Method

Preparation

In a medium-sized bowl, mix together the rice vinegar, garlic, dill, sugar, and salt.
Peel the cucumber into thin ribbons using a vegetable peeler or a mandoline. This should yield about 2 heaping cups of cucumber ribbons. Add the cucumber, red onion, and chickpeas to the vinegar mix and toss to coat the cucumber evenly.
Set aside f