Viral Cucumber Salad
Viral Cucumber Salad
Ingredients
For the Salad
- 2 cucumbers, medium
- 1 teaspoon salt
- 1 can chickpeas, 15 oz / 425g
- 1/4 red onion, small
- 1/4 cup fresh dill
- 1/4 cup fresh parsley
For the Dressing
- 1 clove garlic
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon maple syrup
- 2 tablespoons water
- 1/2 teaspoon black pepper
Instructions
- 1
Cut the 2 medium cucumbers into small pieces.
ā±ļø 3 min
- 2
Place the cut cucumbers into a bowl. Add 1 teaspoon of salt and mix well. Let the salted cucumbers sit for 5 minutes.
ā±ļø 5 min
- 3
Rinse 1 can (15 oz / 425g) of chickpeas under running water.
ā±ļø 1 min
- 4
Chop 1/4 of a small red onion.
ā±ļø 2 min
- 5
Finely chop 1/4 cup of fresh dill and 1/4 cup of fresh parsley.
ā±ļø 3 min
- 6
In a large mixing bowl, combine the rinsed chickpeas, chopped red onion, fresh dill, and fresh parsley.
ā±ļø 2 min
- 7
Squeeze out the excess water from the salted cucumbers and add them to the large mixing bowl with the other salad ingredients.
ā±ļø 2 min
- 8
Mince 1 clove of garlic. In a separate small bowl, combine the minced garlic, 2 tablespoons of tahini, 2 tablespoons of lemon juice, 1 tablespoon of olive oil, 1 teaspoon of maple syrup, and 2 tablespoons of water. Add 1/2 teaspoon of black pepper and mix thoroughly until the dressing is smooth and creamy.
ā±ļø 5 min
- 9
Pour the prepared dressing over the salad ingredients in the large bowl.
ā±ļø 1 min
- 10
Mix all the ingredients gently until everything is well combined and coated with the dressing. Serve immediately and enjoy.
ā±ļø 1 min
Kitchen Tools
Nutrition Facts (per serving)
Viral Cucumber Salad
For the Salad
- 2 cucumbers, medium
- 1 teaspoon salt
- 1 can chickpeas, 15 oz / 425g
- 1/4 red onion, small
- 1/4 cup fresh dill
- 1/4 cup fresh parsley
For the Dressing
- 1 clove garlic
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon maple syrup
- 2 tablespoons water
- 1/2 teaspoon black pepper
Instructions
- 1
Cut the 2 medium cucumbers into small pieces.
ā±ļø 3 min - 2
Place the cut cucumbers into a bowl. Add 1 teaspoon of salt and mix well. Let the salted cucumbers sit for 5 minutes.
ā±ļø 5 min - 3
Rinse 1 can (15 oz / 425g) of chickpeas under running water.
ā±ļø 1 min - 4
Chop 1/4 of a small red onion.
ā±ļø 2 min - 5
Finely chop 1/4 cup of fresh dill and 1/4 cup of fresh parsley.
ā±ļø 3 min - 6
In a large mixing bowl, combine the rinsed chickpeas, chopped red onion, fresh dill, and fresh parsley.
ā±ļø 2 min - 7
Squeeze out the excess water from the salted cucumbers and add them to the large mixing bowl with the other salad ingredients.
ā±ļø 2 min - 8
Mince 1 clove of garlic. In a separate small bowl, combine the minced garlic, 2 tablespoons of tahini, 2 tablespoons of lemon juice, 1 tablespoon of olive oil, 1 teaspoon of maple syrup, and 2 tablespoons of water. Add 1/2 teaspoon of black pepper and mix thoroughly until the dressing is smooth and creamy.
ā±ļø 5 min - 9
Pour the prepared dressing over the salad ingredients in the large bowl.
ā±ļø 1 min - 10
Mix all the ingredients gently until everything is well combined and coated with the dressing. Serve immediately and enjoy.
ā±ļø 1 min