The weeks between winter and spring can be a very frustrating time. The weather is inconsistent as we anxiously wait for permanent warmer days to start cooking cooler, fresh meals. To curb my anxiety, I start incorporating spring- and summer-like side dishes with heavier mains to balance the transition from winter. Lighter side dishes give me a hint of what’s to come, while the heavier mains keep me warm and satisfied. This recipe is fresh with a pop of tang from the vinegar and lemon, and pairs nicely with chicken, pork, or even fatty cuts of beef. Serve as a side dish or add the chilled salad on top of grilled meat. The brightness of the cucumber and acidic vinaigrette will ease you slowly into spring. 

Chickpea and Cucumber Salad

Ingredients
1 15-ounce can chickpeas, rinsed and drained
1 medium cucumber, diced
½ cup green or black olives, sliced
⅓ cup red onion, chopped
¼ cup fresh parsley, finely chopped
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon sugar
1 lemon, juice and zest
2 garlic cloves, minced
Salt and black pepper, to taste

Directions 

1. In a medium bowl, combine chickpeas, cucumber, olives, onion, and parsley. 
2. Using a small bowl or a jar with a tight-fitting lid, add the remaining ingredients and whisk vigorously or, if using a jar, shake well, until evenly combined.  
3. Pour the vinaigrette over the vegetables and toss to evenly distribute. Cover the bowl and chill in the refrigerator for at least one hour before serving cold.

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