The cucumbers keep on giving, and i keep on eating them. Tonight i paired some warm chickpeas (garbanzo beans) with some cool cucumbers and fresh herbs to create a delightful juxtaposition.
- Garbanzo beans, soaked for a few hours, about 1 cup or so
- Fresh kaffir lime leaf, crushed
- 1-2 garlic cloves
- Chilly powder
- Salt (added near end)
- Handful of Matt's Wild cherry tomatoes (or one small regular tomato diced)
- Drizzle olive oil
- Several cucumbers, diced
- Bunch lemon basil
- Drizzle balsamic and red wine vinegar
Serve with the cool on the bottom and the warm on the top/side. Such a great flavor combination of warm and rich and earthy, plus cool and tangy and bright. I tried to get a good review quote from the husband, but he says i'm putting him on the spot. Needless to say, he really liked it :)
And with all the fiber in both the cukes and the chickpeas - we were pleasantly satisfied. (Until i busted out the popcorn air popper during Saturday Night Live).