Sweet N’ Sour Thai Cucumber Salad

This is not your traditional cucumber salad … it’s so much better.  It combines some of the Thai flavors I have come to love.  My garden had a bumper crop of cucumbers this year and even after canning Dill Pickles and Bread and Butter Pickles I still had an abundance.  I won’t be needing an excuse to make this salad again.  ENJOY!

Sweet N’ Sour Thai Cucumber Salad

INGREDIENTS

• 3 TBSP fresh lemon juice
• 3 TBSP extra virgin olive oil
• 2 TBSP white vinegar
• ¼ tsp salt [plus extra, to taste]
• ⅛ tsp dill [fresh or dried]
• ⅛ tsp garlic powder
• ½ tsp fresh minced garlic
• 2 cups chickpeas [canned or cooked from dry]
• ¼-1/2 cup fresh chopped cilantro, plus extra to garnish
• 1.5 large english cucumbers (any kind of cucumber will work)
• 1 cup chopped red bell pepper
• ¼ cup finely minced onion
• 2-3 extra large carrots
• 2 TBSP honey
• 2 TBSP rice vinegar
• ½-1 TBSP sesame seeds

 INSTRUCTIONS

1. Combine lemon juice, olive oil, vinegar, garlic powder, dill, salt, and minced garlic and whisk to emulsify.
2. In a medium bowl add chickpeas, minced onion, chopped bell pepper, ½ an English cucumber [chopped] and cilantro.
3. Pour in dressing and mix thoroughly. The longer you allow them to marinate the more intense the flavor will be!
4. Next, using a spiralizer or tool of choice curl one english cucumber and 2-3 large carrots [the biggest, thickest carrots you can find] into raw spiral noodles.
5. Whisk together 2 tablespoons of honey with 2 tablespoons of rice vinegar and pour over salad.
6. Top with extra chopped cilantro and a hearty sprinkle of sesame and chia seeds.

Source:  peasandcrayons.com