Bud Werner Memorial Library

Ingredients

2 medium cucumbers, peeled and diced

1 mango, peeled, pitted and diced

2 cups of cooked chickpeas

1/4 cup of currants

1/4 cup dried apricots, minced

1/2 cup mint, chopped

Dressing

2 tablespoons extra virgin olive oil

3 tablespoons of lemon juice

1 small shallot, minced

seas salt and freshly ground black pepper

Directions

In large bowl, combine cucumbers, mango, chickpeas, currants, apricots and mint.  In seperate bowl whisk togetherall dressing ingredients.  Pour over salad, toss and serve.