{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Cucumber and chickpea salad",
 "description": "A cold cucumber and chickpea salad for lunch, crunchy and sharp with red wine vinegar and olive oil, with salt measured to the quarter teaspoon.",
 "recipeCategory": [
  "Lunch"
 ],
 "recipeYield": "4 servings",
 "totalTime": "PT35M",
 "recipeIngredient": [
  "3 cups cooked no-salt-added chickpeas (2 cans, 15 oz each, drained and rinsed)",
  "2 cucumbers (8¼ inches each), with the peel, cut in half-moons",
  "1 cup cherry tomatoes, halved",
  "1 cup (115 g) thinly sliced red onion (about 1 medium)",
  "½ cup chopped fresh parsley",
  "¼ cup unsalted dry-roasted sunflower seeds",
  "2 tbsp olive oil",
  "3 tbsp red wine vinegar",
  "3 tbsp lemon juice",
  "1 tsp dried oregano",
  "1 tsp garlic powder",
  "¾ tsp salt",
  "¼ tsp black pepper"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Toss the cucumber with the salt in a colander set over a bowl. Let it stand 10 minutes, then press gently with your hands and shake off the water."
  },
  {
   "@type": "HowToStep",
   "text": "While the cucumber drains, whisk the olive oil, red wine vinegar, lemon juice, oregano, garlic powder and pepper in a large bowl. Stir in the red onion and leave it 10 minutes to soften and lose its bite."
  },
  {
   "@type": "HowToStep",
   "text": "Tip the chickpeas into the dressing. Press about a third of them with a fork until they split and crumble, so the dressing clings to the rest."
  },
  {
   "@type": "HowToStep",
   "text": "Add the drained cucumber, tomatoes and parsley. Fold gently until everything is coated."
  },
  {
   "@type": "HowToStep",
   "text": "Rest 15 minutes at room temperature, then fold in the sunflower seeds so they stay crunchy. Spoon into four bowls."
  },
  {
   "@type": "HowToStep",
   "text": "Keep covered in the fridge up to 3 days; stir before serving (our kitchen practice; we hold no published source for it yet). Do not leave it out more than 2 hours. Add the seeds to each bowl at serving if you are keeping leftovers."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 4",
  "calories": "360 kcal",
  "proteinContent": "14.5 g",
  "carbohydrateContent": "47.4 g",
  "fatContent": "14.3 g",
  "saturatedFatContent": "1.8 g",
  "sugarContent": "11.2 g",
  "sodiumContent": "457 mg",
  "fiberContent": "12.4 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/cucumber-salad.jpg",
 "imageAlt": "Half-moons of cucumber with the peel, chickpeas some crushed, halved cherry tomatoes, thin red onion, chopped parsley and sunflower seeds in a red wine vinegar and lemon dressing, in a bowl",
 "url": "https://asharedpalate.com/cucumber-salad"
}