Duo of fresh deliciousness

I am not a salad-type of person. But recently, I've been reinvigorated to venture afar from my typical go-to butterhead-balsamic/olive oil (and maybe an apple/carrot tossed in) and give other types of salads a go. These two were so addictive that I just had to come back and post them on the blog!


Pickled Cucumber Salad

Ingredients:
1 cucumber - cored
1/4 red chilli - diced finely
2-3 sprigs of mint leaves - chopped
1 clove garlic - crush and chopped finely
1 tsp - Light soy sauce
2 tablespoons - Cider vinegar
1 tablespoons - extra virgin olive oil
1 tablespoon - Honey (or to taste)

Method:
1. In a small bowl, make dressing with chilli, garlic, soy sauce, vinegar, olive oil and honey. Note: you may have to adjust to taste the soy sauce, vinegar, honey. Keep it aside for 5 - 10 minutes to let the flavours combine.
2. Toss the dressing together with the cucumber (cut it anyway you want) and mint leaves. Put in fridge for at least half an hour to allow for the dressing to soak into the cucumber.

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Chickpeas Salad (inspired by Antipodean Cafe's)

Ingredients:
1 can chickpeas
1/2 a red onion - finely diced
1/4 red chilli - finely diced
1 tomato - diced
Mint leaves - chopped (note: the original used coriander leaves, but I'm not a fan of them so subbed it)
Juice from 1/2 or one lime (depends on the size)
1 tablespoon extra virgin olive oil
Salt to taste

Method:
1. Toss everything together and serve chilled!