Cucumber Salad with Crispy Chickpeas
Cucumber Salad with Crispy Chickpeas is a vibrant and refreshing dish that’s perfect for any occasion, from summer barbecues to healthy weeknight dinners. This easy-to-make salad combines the cool crunch of fresh cucumbers with the delightful crispiness of roasted chickpeas, all enhanced by creamy avocado and fragrant herbs. With its colorful presentation and burst of flavor, this salad not only satisfies your taste buds but also makes for an eye-catching centerpiece at your next gathering. Enjoy it as a nutritious side dish or as a light main course—either way, it’s sure to impress.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 15 oz can of garbanzo beans
- 6 mini cucumbers
- ½ ripe avocado
- Fresh dill and parsley
- Feta cheese
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons white balsamic vinegar
- ½ teaspoon Kosher salt
- ½ teaspoon fresh ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- 2 garlic cloves
Instructions
- Preheat the oven to 400°F (200°C). Drain and rinse chickpeas, then pat dry. Toss with olive oil, salt, pepper, garlic powder, smoked paprika, and oregano. Spread on a baking sheet and roast for 20–25 minutes until crispy.
- In a bowl, whisk olive oil, lemon juice, balsamic vinegar, minced garlic, salt, and pepper to make the dressing.
- In a large bowl, combine sliced cucumbers, diced avocado, chopped herbs, and dressing. Toss gently.
- Once chickpeas are roasted and cooled slightly, add to the salad along with crumbled feta.
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 280
- Sugar: 3g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 10mg
Find it online: https://melteddish.com/cucumber-salad-with-crispy-chickpeas/