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Ingredients: 4 Tablespoon(s) extra-virgin olive oil 2 Tablespoon(s) lemon juice 1 garlic, minced 1/2 finely grated lemon zest 1/4 Teaspoon(s) ground cumin 1 (19-ounce) rinsed and drained chickpeas 1/2 seedless European or Kirby cucumber 6 large, thinly sliced red radishes 1 small, thinly sliced red onion 1/4 finely chopped flat leaf parsley Directions: In a large bowl, combine the olive oil, lemon juice, garlic, lemon zest and cumin and season with salt and pepper. Add the chickpeas and let marinate for at least 25 minutes, stirring occasionally. In the meantime, peel and thinly slice the cucumber crosswise. (I prefer to cut the cucumber and onion in half lengthwise before thinly slicing.) Just before serving, stir in the cucumbers, radishes, onion and parsley and season with salt and pepper. To make ahead: The chickpeas can be refrigerated overnight in the dressing; add the vegetables just before serving.
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