Photography: Eva Kolenko; Food Styling: Robyn Valarik; Prop Styling: Natasha Kolenko.
Total
20 minutes, plus 1 hour to stand
Yield
Serves 4 (makes 5 1/2 cups)

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

Make ahead: Up to 4 hours, chilled airtight; add parsley just before serving.

Chef's Notes

*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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