Cucumber Chickpea Salad
1 1/2 teaspoons extra-virgin olive oil
1 1/2 teaspoons lemon juice
1/8 teaspoon freshly ground black pepper
Dash of kosher salt
1/2 cup unsalted canned chickpeas, drained
2 tablespoons slivered roasted red bell peppers
2 pitted kalamata olives, finely chopped
1/2 cup thinly sliced cucumber
2 teaspoons chopped fresh dill
- Combine olive oil, lemon juice, black pepper, salt and dill in a medium bowl, stirring with a fork or whisk.
- Add chickpeas, bell peppers, and olives; toss to combine. Arrange cucumber slices and chickpea mixture in a bowl and serve chilled!