A bright cumin-lemon dressing works well with any thin-skinned pepper. Try a rainbow of them, or focus on one palette, like yellow-orange. To turn the salad into dinner, add hard-cooked eggs and thin strips of salami.
2 teaspoons ground cumin
1/4 cup extra-virgin olive oil
Zest of 1 large lemon
1 tablespoon lemon juice
1 teaspoon minced garlic
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound bell peppers or sweet, thin-skinned frying peppers such as Cubanelle, Jimmy Nardello, or Gypsy*, preferably in a mix of colors
4 ounces thin-skinned cucumber, such as Armenian or Persian; or use English cucumber
1 can (15.5 oz.) reduced-sodium chickpeas (garbanzos), rinsed and drained
1 cup loosely packed flat-leaf parsley leaves torn into large pieces
How to Make It
Toast cumin in a small frying pan over medium-high heat, stirring often, until fragrant, about 2 minutes. Pour from pan into a large bowl. Stir in oil, lemon zest and juice, garlic, salt, and black pepper.
Seed peppers and cut into 1- to 1 1/2-in. pieces. Slice cucumber into 1/4-in. rounds and cut in half again if large. Add peppers, cucumber, and chickpeas to salad dressing and toss to blend well. Let stand about 1 hour, then stir in parsley.
Make ahead: Up to 4 hours, chilled airtight; add parsley just before serving.
*Crunchy, thinner-walled frying peppers include long, tapered, yellow-green to red Corno di Toro and square-shouldered Cubanelle; smaller Gypsy; and sweet, twisting, full-flavored Jimmy Nardello. They're excellent raw, for snacking and salads; grilled; and sautéed whole or cut up. Look for them at farmers' markets and well-stocked grocery stores.
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