Cucumber Salad with Chickpeas, Peppadew Peppers and Red onions

The recipe calls for Peppadew peppers, a small pickled sweet pepper with mild heat. Gordon notes that you can adjust the quantity to your taste, depending on how much you like them. And if spice isn’t your thing, replace the Peppadews with raw red bell pepper.

Cucumber Salad with Chickpeas, Peppadew Peppers and Red Onions

Yields: 4 servings

For the vinaigrette:

• 1 1/2 Tbsp neutral oil, such as canola, safflower or sunflower
• 3 Tbsp fresh lemon juice
• 2 Tbsp sugar, divided
• 2 tsp dried Italian seasoning
• 1/2 tsp kosher salt

For the salad:

• 3 cucumbers, washed and sliced into 1/8-inch rounds (unpeeled, peeled completely or peeled in decorative strips, depending on your preference)
• 1 cup canned chickpeas, drained and rinsed
• 1 medium red onion, halved and sliced thinly (about 1/2 cup)
• 3 to 4 Peppadew peppers or half a red bell pepper (seeds and ribs removed), cut into 1/4-inch pieces

In a small bowl, whisk together oil, lemon juice, 1 tablespoon sugar, Italian seasoning and salt. Taste for balance between acidity and sweetness. If you prefer additional sweetness, add up to 1 tablespoon of remaining sugar to taste.

In a medium-sized bowl, combine cucumbers, chickpeas, onions and peppers. Pour dressing over salad and mix thoroughly. Cover and refrigerate for at least four hours or overnight to allow the flavors to meld. (More time will enhance the flavors.)

When ready to serve, remove salad from refrigerator and stir. Taste to determine if additional salt is needed, adding up to 1/4 teaspoon if necessary before serving.