CUCUMBERS AND TOMATOES RECIPE RECIPES

Name: Chickpea Salad
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: American
Ingredients: 2 1/4 cups diced cucumbers (partially peeled); 1 cup diced (seeded tomato); 1/4 cup diced red onion; 2 tablespoons fresh lemon juice; 1/2 tablespoon minced fresh parsley; 1 tablespoon extra virgin olive oil; 1/2 teaspoon kosher salt and pepper (to taste); 15 ounce can chickpeas (rinsed and drained)

CHICKPEA SALAD WITH CUCUMBERS AND TOMATOES - S…

Chickpea Salad with Cucumbers and Tomatoes - S… image

This healthy, summer Chickpea Salad with cucumbers and tomatoes is great for lunch or as a side dish with anything you're grilling!

Provided by Gina

Categories Lunch Salad Side Dish

Total Time 10 minutes

Prep Time 10 minutes

Yield 4

Number Of Ingredients 8

Ingredients

2 1/4 cups diced cucumbers (partially peeled)
1 cup diced (seeded tomato)
1/4 cup diced red onion
2 tablespoons fresh lemon juice
1/2 tablespoon minced fresh parsley
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt and pepper (to taste)
15 ounce can chickpeas (rinsed and drained)

Steps:

Combine all the ingredients together and toss well.

Nutrition Facts : ServingSize 1 generous cup, Calories 182 kcal, CarbohydrateContent 29 g, ProteinContent 6 g, FatContent 5 g, SaturatedFatContent 0.5 g, CholesterolContent 29 mg, SodiumContent 464 mg, FiberContent 6 g, SugarContent 2 g

SPICY SLOW-ROASTED SALMON WITH CUCUMBERS AND FETA RECI…

Spicy Slow-Roasted Salmon With Cucumbers and Feta Reci… image

Roasting salmon low and slow in a shallow pool of olive oil guarantees that it won't overcook — and that it'll soak up whatever other flavors are swimming in the oil. Dried chile, fennel and coriander provide a crunchy bite and sneaky heat to the buttery salmon. Serve it warm or at room temperature, with cucumbers, drizzles of more spicy oil, and feta, for a little more plushness. Store any leftover salmon for up to 2 days in the oil, so it doesn’t dry out.

Provided by Ali Slagle

Total Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

3/4 cup extra-virgin olive oil
2 1/2 teaspoons red-pepper flakes
1/2 teaspoon smoked paprika
1 tablespoon fennel seeds, crushed
1 tablespoon coriander seeds, crushed
Kosher salt and black pepper
1 (2-pound) skinless salmon fillet
1 large English cucumber or 3 Persian cucumbers
4 ounces feta, crumbled (about 1 cup)
1/4 cup parsley leaves

Steps:

Heat the oven to 300 degrees. In an ovenproof skillet large enough to hold the salmon, combine olive oil, red-pepper flakes, paprika, fennel seeds, coriander seeds and a pinch each of salt and pepper. Cook over low heat, stirring occasionally, until fragrant and just simmering, about 5 minutes.
Pat the salmon dry, then sprinkle with salt and place in the spiced oil flesh side up. Spoon some of the oil over the salmon, then bake, basting occasionally, until cooked through, 15 to 25 minutes. (You will know if the salmon is done when the fish flakes when cut into with a knife or fork or when an instant-read thermometer inserted into the thickest part reaches 120 degrees.)
While the salmon roasts, peel the cucumber and cut into bite-size pieces. Sprinkle with salt.
Break the salmon into large pieces on a serving platter. (Alternatively, you can make the salmon in advance, and eat it at room temperature.) Scatter the cucumbers around the salmon, then top with feta and parsley. Drizzle chile oil over everything to taste. (You will have more than you need — dip bread into any remaining oil.)

Nutrition Facts : @context http//schema.org, Calories 631, UnsaturatedFatContent 36 grams, CarbohydrateContent 3 grams, FatContent 53 grams, FiberContent 1 gram, ProteinContent 35 grams, SaturatedFatContent 12 grams, SodiumContent 520 milligrams, SugarContent 1 gram

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