Chickpea Salad With Cucumber and Roast Lemon Salsa
Recipe: https://recipestripper.com/recipes/900d4a96-3c8b-4615-b3ef-19ddfa2883a4
Original source: https://cooking.nytimes.com/recipes/778511260-chickpea-salad-with-cucumber-and-roast-lemon-salsa

Memorial Day weekend is the unofficial start of outdoor eating season, and a potato salad must be on the menu. This one has no potato. Chickpeas stand in instead — creamy and substantial, dressed in Greek yogurt, mayonnaise and whole-grain mustard. This salad delivers everything you want from a classic cookout side: the richness, the bulk, the familiar comfort of something cold and scoopable. What tips it somewhere new is the cucumber salsa spooned over the top: lemons, roasted until tender and just charred at the edges, intensify into something jammy and sour, then tossed with cucumber, sweet dill pickles, jalapeño and a good amount of fresh dill. The result is very good alongside whatever else is on the grill. Watch Yotam Ottolenghi make this dish in this video.
Yield: 6 servings
Prep time: PT0H15M
Cook time: PT0H20M
Total time: PT0H35M

Ingredients
- 1 lemon, thinly sliced (about 12 slices)
- 6 tablespoons olive oil, divided
- Fine sea salt and black pepper
- 3 mini or Persian cucumbers, cut into 1-inch irregular chunks (about 8 ounces total)
- ¾ cup diced sweet gherkins or sweet dill pickles (about 4 ounces), plus ¼ cup pickle brine
- 3 spring onions or scallions, thinly sliced
- ½ cup (packed) roughly chopped fresh dill
- 1 medium jalapeño, thinly sliced
- 1 teaspoon maple syrup
- ¼ teaspoon celery salt (or fine sea salt)
- 2 (20-ounce) jars chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed
- ½ cup (5 ounces) plain Greek yogurt
- ½ cup mayonnaise
- 1½ tablespoons whole-grain mustard
- ¼ teaspoon nigella seeds, to serve (optional)

Instructions
1. Heat the oven to 425 degrees. Toss the lemon slices with 1 tablespoon of oil and ⅛ teaspoon of salt on a small parchment-lined baking sheet, and arrange in a single layer. Roast for about 12 minutes, until the lemon is tender and just starting to char around the edges. Set aside to cool briefly, then finely chop.
2. In a medium bowl, combine the cucumbers, gherkins, pickle brine, spring onion, dill and jalapeño. Stir in the chopped roasted lemon, along with the remaining 5 tablespoons oil, the maple syrup, celery salt and a few grinds of pepper.
3. In a separate bowl, mix together the chickpeas, yogurt, mayonnaise and mustard, along with ¼ teaspoon of salt and a few grinds of pepper.
4. To serve, transfer the chickpeas to a serving platter, spoon over the cucumber salsa and sprinkle with the nigella seeds, if using.