Bright Bell Pepper, Cucumber and Chickpea Salad with Lemon Dressing

Bright Bell Pepper, Cucumber and Chickpea Salad with Lemon Dressing

A bright cumin-lemon dressing works well with any thin-skinned pepper. Try a rainbow of them, or focus on one palette, like yellow-orange. To turn the salad into dinner, add hard-cooked eggs and thin strips of cooked chicken or shrimp

Directions:

  1. In a large bowl Stir in cumin, oil, lemon zest and juice, garlic, salt, and black pepper.
  2. Cut ends off the peppers and remove the seed and cut into rings. Slice cucumber into 1/4-in. rounds and cut in half again if large.
  3. Add peppers, cucumber, and chickpeas to salad dressing and toss to blend well.
  4. Let stand about 1 hour, then stir in parsley.
  5. Add sliced hard boiled eggs, grilled chicken, shrimp or  white fish.

Make ahead: Up to 4 hours, chilled airtight; add parsley just before serving.