So many colors. I think this would be great with feta or grilled tofu.

So many colors. I think this would be great with feta or grilled tofu.

My decision to reduce breads and pasta and include more beans and veggies in the Homestead’s menu plan has been a challenge. We really do eat a lot of carbs on a daily basis. Finding new and interesting ways to include beans has been fun, though.

Here’s one new meal we’ve created that makes good use of all the fresh veggies the farmers are selling this month.

Cucumber Salad with Honey Lemon Mint Dressing
serves 4 as a meal

  • 2 1/2 cups cooked chickpeas (this is post cooking! I forgot to measure them before soaking)
  • 1 small red onion, cut in a medium dice
  • 1 huge clove garlic diced finely (or 2 smaller cloves)
  • 1 pint cherry tomatoes, halved (I mixed red and orange, since that’s what was in the fridge)
  • 2 medium cucumbers, quartered and cut into chunks
  • 2 tbs canola oil
  • 2 tbs lemon juice
  • 1 tbs honey
  • handful of mint leaves
  • 1/2 tsp or so kosher salt
  1. Combine cooled, drained chickpeas and veggies in a large container.
  2. Blend oil, juice, honey, mint, and salt in a blender until just combined. You want the mint leaves to be in decent little bits, not turned to paste.
  3. Pour dressing over veggies and beans, and toss to coat well.
  4. Put in the fridge to chill and let flavors combine for about 30 minutes. Toss, taste, and add more salt if needed.
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