Cucumber Fennel Salad with Flamenco Chick Peas

By admin | February 20, 2011

Spicy chick peas over a cool and refreshing vegetable salad makes for a lovely side dish or even a light entree.

2 cucumbers, peeled and seeded, thinly sliced into half-moons

1 fennel bulb, thinly sliced

1 red bell pepper, thinly sliced

zest and juice from 2 lemons

1 bunch flat leaf parsley, minced

salt and pepper

1 can chick peas, rinsed and drained, pat dry with paper towels

1 Tbsp Life Chef Flamenco spice blend or combination of cayenne, smoked paprika, turmeric and garlic

Combine the first six ingredients in a bowl and allow to marinate for a few minutes.

Meanwhile, heat 1 Tbsp of oil in a skillet over medium heat.  Make sure the chickpeas are pat dry, then add them to the pan and allow them to crisp up a bit, stirring occasionally.  Add the Flamenco spice (or other spice blend) and continue cooking and stirring until fragrant.

Pour the toasted beans on top of the salad and serve.

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