Ingredients
3 tbsp (45 mL)
lemon juice2 tbsp (30 mL)
olive oil
3/4 tsp (4 mL)
ground coriander
1/4 tsp (1 mL)
pepper
1 pinch cayenne pepper
1 pinch salt
1 can (19 oz/540 mL) chickpeas, drained and rinsed
1 baby cucumber, quartered lengthwise and sliced
1/3 cup (75 mL) diced red onion1/4 cup (60 mL) chopped fresh cilantro
Direction
1. In bowl, whisk together lemon juice, oil, coriander, pepper, cayenne pepper and salt.
2. Add chickpeas, cucumber and onion; stir to combine.
3. Cover and refrigerate for 2 hours. (Make ahead: Refrigerate for up to 24 hours.) Stir in cilantro.
