Cucumber Salad with Chickpeas and Peppers
Prep time: 
Total time: 
Serves: 4–6
  • 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
  1. 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.
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