Here’s a quick and easy dish, inspired by my moms cucumber salad. This was a summer staple in my house growing up. It was such a simple salad—cucumbers very thinly sliced, combined with a bit of red onion, white vinegar and sour cream. She finished it off with lots of salt and pepper. The salt helps release the liquid from the cucumber, adding that extra liquid to the sour cream dressing.
The other day I was rummaging around the kitchen looking for something for us to eat. I had one cucumber and one pepper in the fridge. I decided to take a spin on my mom’s salad, adding the red pepper to her classic salad and tossing in some chickpeas. The chickpeas add a bit more substance and the red pepper is a great addition of color. The sour cream and vinegar make a creamy, tangy dressing. I just LOVE this salad. It’s the perfect refreshment on the hot summer days, and you don’t have to feel guilty eating as much as you want! Have a ranch seasoning packet on hand? Try adding some as your seasoning for a spin! Fresh dill would be a great addition as well.
- One large Hothouse or English Cucumber, thinly sliced (the thinner the better)
- ½ large red bell pepper, sliced into 2 inch pieces
- 1-15.5 oz can of Chickpeas (Garbanzo), drained and rinsed
- ¼ cup red onion, minced
- ½ cup sour cream
- dash of white vinegar or lemon to taste
- salt and pepper to taste
- Place sour cream, vinegar, salt and pepper in a bowl, and stir vigorously until the sour cream is soft. Combine vegetables with sour cream mixture. Stir vigorously to fully incorporate. Taste and adjust seasoning. Serve.