One thing I learned from The Gardener (my mom) is that if you have a can of beans in the cabinet, you have a meal. And since it was a rare day that there weren’t a few cans of garbanzo beans (also known as chick peas) in the cabinet, there was always a meal to be had. This recipe comes from glutenfreeeasily.com. It makes a great lunch, a great snack, a great contribution for a potluck. I think you’ll like it.
- 1 seedless cucumber, sliced into 1 /2-inch thick rounds
- 1 can chickpeas, drained well
- 1 Tbsp. lemon juice (the juice of approx. 1 /4 lemon)
- 1 large tomato, chopped
- 1 small onion, diced small
- approx. 1 /8-1 /4 c. mix of fresh basil, chives, oregano, and/or thyme
- 1 /2 t. garlic powder or cumin
- 1 /4 t. red pepper flakes
- Fresh-ground black pepper
1) Place cucumber slides on a large decorative plate.
2) Mash the chickpeas in a small bowl with the back of a fork or a masher until chunky. Stir in lemon juice, and spoon the chickpea mixture onto the cucumbers.
3) Mix the tomatoes, onions, herbs and seasonings. Spoon the tomato mixture on top of the chickpea-covered cucumbers. Sprinkle lightly with fresh-ground black pepper.
4) Hearty appetite!