Pickled Cucumber with Chick Peas and Arugula Sprouts

Vegan Cooking Vegan Recipes
1

4 cucumbers, quartered but not peeled
1/4 cup slivered purple onion
1/4 cup apple cider vinegar
2 pinches sugar
1 cup chickpeas (either cooked or the canned variety)
1 tbsp capers or thinly sliced black olives
1 tbsp olive oil
1/2 tsp dried oregano
Freshly ground pepper
Sea Salt
1/4 cup arugula sprouts

Method

  1. Add vinegar and a pinch sugar to a small bowl and add in cucumbers and onions.
    Pickle for 30 minutes.

  2. In a medium bowl, add in cucumbers, onions, chickpeas, and capers. Whisk together olive oil, 1 tbsp of the vinegar marinade, pinch sugar, oregano, ground pepper, and salt to taste. Top salad with dressing and combine.

  3. Let set for 30 minutes in the refrigerator. Top with arugula sprouts just before serving.

2

this is a very testy salad. but without sesame, fennel and dill powder is not perfect test.

3

Wow, it really tastes delicious. The ingredient listed here are pretty cool and it can actually add a wondrous flavour to this yummy salad dish. More than vinegar, I prefer to add some filament or little fresh lime juice drops. That makes me wow and crazy for salad. Apart from these even if you for vege- salads or chicken salad prefer olive oil some time rather than any other kind of oil. It is beneficial to the health.