Serves 4
| 3 | small cucumbers, thinly sliced |
| 1 | can (15 ounces) chickpeas, drained |
| 1 | tablespoon olive oil |
| Juice of 1 lemon | |
| Salt and pepper, to taste | |
| 1 | tomato, peeled, seeded, and chopped |
| 1 | tablespoon chopped fresh basil |
2. In a shallow bowl with a fork or potato masher, mash the chickpeas until they are smooth. Stir in the olive oil, lemon juice, salt, and pepper.
3. Top the cucumber slices with the puree and garnish with tomato and basil. Adapted from Better Homes and Gardens 
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