Mint Chickpea & Cucumber Salad

Method:

Cut cucumbers in half lengthwise and scoop out the seeds with a spoon. Evenly slice the cucumber and place into a salad bowl. Coarsely grate the carrots and add to cucumbers. Add all remaining ingredients, tossing well to combine. Adjust seasoning to taste.

Serve at room temperature.

Ingredients:

• 2 cucumbers, peeled
• 2 carrots, peeled
• 1 3/4 C chickpeas, rinsed and drained
• 1/3 C dried currants
• 1/2 C fresh mint, coarsely chopped
• 3 Tbsp shallots, minced
• 1 1/2 tsp fennel seeds
• 3 Tbsp fresh lemon juice
• 1 1/2 Tbsp extra virgin olive oil
• salt and ground black pepper