Tomato, Cucumber, and Chickpea Salad

• 1 large English cucumber
• 3 medium tomatoes
• 1/4 medium red onion, thinly sliced
• 1 1/2 cups cooked chickpeas (one 15-ounce can, drained and rinsed)
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh chives
• 2 tablespoons apple cider or sherry vinegar, more as needed
• 1 tablespoon extra-virgin olive oil
• Kosher salt and freshly ground black pepper

1. Halve the cucumber lengthwise and scoop out and discard the seeds.
2. If the cucumber is very fat, cut it in half lengthwise again.
3. Cut the cucumber crosswise into 1/2-inch-wide half-moons and put in a large bowl.
4. Core the tomatoes, cut into 1/2-inch wedges, and add to the bowl along with the onion, chickpeas, herbs, vinegar, and olive oil, 3/4 teaspoon salt, and a few grinds of pepper.
5. Toss to combine thoroughly.
6. Taste and add more salt or vinegar as needed.

cucumber, tomatoes, red onion, chickpeas, dill, fresh basil, fresh chives, apple cider, extravirgin olive oil, kosher salt

Taken from www.epicurious.com/recipes/food/views/tomato-cucumber-and-chickpea-salad-388306 (may not work)