Pepper, Cucumber, and Chickpea Salad

This is a great end of summer salad, when peppers are abundant and there are still a lot of herbs in the garden. Really delicious!

• 1/4 cup extra-virgin olive oil
• Zest of 1 large lemon
• 1 tablespoon lemon juice
• 1 teaspoon minced garlic
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound bell peppers
• 1-2 cucumbers
• 1 can (15.5 oz.) reduced-sodium chickpeas (garbanzos), rinsed and drained
• 1 cup loosely packed flat-leaf parsley, chives, mint and other herbs

Step 1

Toast cumin in a small frying pan over medium-high heat, stirring often, until fragrant, about 2 minutes. Pour from pan into a large bowl. Stir in oil, lemon zest and juice, garlic, salt, and black pepper.

Step 2

Seed peppers and cut into 1- to 1 1/2-in. pieces. Slice cucumber into 1/4-in. rounds and cut in half again if large. Add peppers, cucumber, and chickpeas to salad dressing and toss to blend well. Let stand about 1 hour, then stir in parsley.