Pickled Cucumber with Chick Peas and Arugula Sprouts
This weekend I'm headed out of town to Asheville for a yin yoga workshop. I'm trying to put all of last week's produce to good use so it doesn't go to waste. I had some cucumbers, arugula sprouts, cooked chickpeas, and purple onion leftover so I decided to throw together a cucumber salad.
Cucumbers tend to lack flavor because they're made up of mostly water so I often pickle them. I don't mean pickle as in turn them into a pickle, but rather, put them in vinegar for about 30 minutes with a pinch of sugar. Take it a step further and pickle the purple onion as well. Pickling onions adds so much flavor and removes some of the bite.
I used a white farmers' cheese for the salad because it's what we have locally, but feta would be even better because it's a bit tangier. I topped the salad with arugula sprouts, a peppery sprout best eaten in moderation. If you add too many arugula sprouts you're likely to overwhelm the dish with heat.
INGREDIENTS
| 4 | cucumbers, quartered but not peeled |
| 1/4 cup | slivered purple onion |
| 1/4 cup | apple cider vinegar |
| 2 pinches | sugar |
| 1 cup | chickpeas |
| 1 oz. | white farmers' cheese |
| 1 tbsp | capers or thinly sliced black olives |
| 1 tbsp | olive oil |
| 1/2 tsp | dried oregano |
| Freshly ground pepper | |
| Sea Salt | |
| 1/4 cup | arugula sprouts |
PREPARATION:
Method
- Add vinegar and a pinch sugar to a small bowl and add in cucumbers and onions.Pickle for 30 minutes.
- In a medium bowl, add in cucumbers, onions, chickpeas, cheese, and capers. Whisk together olive oil, 1 tbsp of the vinegar marinade, pinch sugar, oregano, ground pepper, and salt to taste. Top salad with dressing and combine.
- Let set for 30 minutes in the refrigerator. Top with arugula sprouts just before serving.
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