- 2 medium cucumbers
- About 1 teaspoon salt, or to taste
- 1½ cups cooked Rancho Gordo Ceci Piccoli (Small Chickpea) or Garbanzo beans, drained
- ½ cup or so of your favorite vinaigrette
- Freshly ground pepper
Cut the cucumbers in half lengthwise and scoop out the centers with the seeds, leaving all the cucumber flesh. Slice each half into bite-sized pieces. Lightly salt (1 teaspoon should be plenty), toss, and leave them to drain in a sieve for at least 20 minutes, up to an hour.
In a bowl, toss the chickpeas with the vinaigrette and check for seasoning. Place the salted cucumber pieces in a salad bowl in a ring and add the dressed chickpeas to the center. Add freshly ground pepper to taste.
Mix at the table.