chickpea salad with cucumbers and diIl

• portions: 4 TO 6

Ingrédients

2 cups drained cooked chickpeas

1/4 cup Bright Pickled Onions (see recipe)

1 tablespoon Preserved Meyer Lemon Paste (see recipe)

Creamy Oregano Dressing (see recipe)

4 Persian cucumbers, roll-cut

2 ounces feta-style cheese, large Crumbles

4 cup finely chopped dill fronds

Instructions

In a large bowl, combine 2 cups drained cooked chickpeas, 1/4 cup Bright Pickled Onions (see recipe), and 1 tablespoon Preserved Meyer Lemon Paste (see recipe). Toss with Creamy Oregano Dressing (see recipe) to combine, taste, and adjust the seasoning. Cover and chill for at least 30 minutes to marinate. Just before serving add 4 roll-cut Persian cucumbers, 2 ounces feta-style cheese in large Crumbles, and 4 cup finely chopped dill fronds. Add more dressing as needed to coat, toss to combine, then taste and adjust the seasoning with salt. Serve immediately.

Notes

Recipe from good things, by samin nosrat.