Mexican-inspired Chipotle-Lime Cucumber and Canned Chickpeas Crunchy Vegetable and Pulse Salad

Ingredients (6)

• 450 g cucumber, washed and diced
• 360 g canned chickpeas, drained and rinsed; already cooked
• 25 ml olive oil, measured
• 20 g chipotle chilli paste, check ingredient label
• 3 g ground cumin, ground
• 20 ml lime juice, fresh

Equipment

• knife
• chopping board
• spoon
• mixing bowl

Method

1. 1. Measure ingredients

   Measure the ingredients listed below. Keep the canned chickpeas and prepared cucumber chilled until assembly.

   Guide timing: 8 minutes

2. 2. Prepare cucumber

   Wash and dry the cucumber, then dice it as listed in the ingredient preparation.

   Guide timing: 4 minutes

3. 3. Prepare chickpeas

   Drain and rinse the commercially canned chickpeas; they are already cooked. Drain well before mixing.

   Guide timing: 2 minutes

4. 4. Mix dressing

   Whisk the olive oil, chipotle chilli paste, ground cumin and lime juice together in a clean mixing bowl. Taste the dressing yourself after mixing.

   Guide timing: 2 minutes

5. 5. Combine and serve

   Gently fold the cucumber and drained chickpeas into the dressing. Serve promptly or keep refrigerated until serving.

   Guide timing: 3 minutes