cucumber chickpea mint salad with hearts of palm
Equipment: Medium salad bowl.
  • 1 15-oz can chickpeas, rinsed (if you think of it, store the canned items in the fridge so they're pre-chilled)
  • 1 15-oz can hearts of palm, rinsed and sliced (or you can use a 2nd can of chickpeas)
  • 1 cucumber, peeled, quartered lengthwise, and sliced
  • ¼-1/2 c. roughly chopped fresh mint leaves
  • ¼ c. tahini
  • Juice from 1 large lemon
  • ¼ tsp. smoked paprika
  • 1 T. extra-virgin olive oil
  • Large pinch of flaky sea salt, or any salt, to taste
  • Freshly ground black pepper, to taste
  1. To make the dressing: Whisk together the tahini, lemon juice, smoked paprika, and olive oil plus a large pinch of flaky sea salt and a few twists of freshly ground black pepper. Taste the dressing and add more salt if needed.
  2. To make the salad: In a medium salad, bowl, combine the chickpeas, hearts of palm, and mint. Drizzle the dressing over and toss to combine. Chill for an hour or two if you didn't pre-chilled your canned ingredients. Enjoy!
Recipe by radish*rose at