A full cup of coarsely chopped fresh mint leaves makes this a very refreshing salad when you are grilling meat, fish or poultry. Although there are more than 100 varieties of mint, spearmint is the best to grow for everyday cooking.
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4 medium tomatoes, finely chopped (about 1¼ pounds)
2 small cucumbers, peeled, seeded and finely chopped
1 medium onion, finely chopped
One 15-ounce can chickpeas, rinsed and drained
¼ cup fresh lime juice
2 tablespoons extra virgin olive oil
Kosher salt, optional
Freshly ground pepper
1 cup coarsely chopped fresh mint
Crisp lettuce leaves for lining the serving dish
- Combine the tomatoes, cucumbers, onion and chickpeas in a large bowl.
- In a small measuring cup, whisk together the lime juice and oil. Pour over the vegetables and lightly toss.
- Season to taste with salt, if using, and pepper. Toss with fresh mint.
- Chill for one hour.
- At least 30 minutes before serving, remove the salad from the refrigerator. Line a serving dish with lettuce leaves. Transfer the salad to the dish.
- Serve at room temperature.
Total fat 4.5g
Saturated fat 0.5g
Dietary fiber 4g