From the kitchen of Ann Marie Barkwell. This goes well with
grilled meat.
Combine in a bowl:
5 cucumbers, diced
4 Roma tomatoes, diced
1/2 medium red onion, diced
2 c canned chickpeas, drained
Set aside.

In a separate bowl, whisk together:
1/3 c fresh lemon or lime juice
10 leaves fresh mint, chopped OR 1 Tbsp dried
1 Tbsp olive oil
1/8 tsp salt
pepper
Pour over veggies.
Toss to coat.

Refrigerate 30 minutes.
The longer it marinates the better.
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Cucumber Chickpea Salad
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