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Crispy Chickpea Cucumber Salad

Crispy Chickpea Cucumber Salad
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Crispy Chickpea Cucumber Salad is a refreshing, crunchy, and healthy dish that combines roasted, crispy chickpeas with cool, hydrating cucumbers. It offers a delightful contrast of textures and a vibrant blend of flavors, making it perfect as a light lunch, snack, or a versatile side dish that is both nourishing and satisfying.

Ingredients

Scale

Chickpeas

  • 1 can (15 oz) chickpeas, drained, rinsed, and dried
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp ground cumin (optional)
  • 1/2 tsp smoked paprika (optional)
  • 1/4 tsp chili flakes (optional)

Vegetables & Herbs

  • 2 medium cucumbers, washed and diced
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp fresh mint or cilantro, chopped

Dressing

  • 2 tbsp freshly squeezed lemon juice
  • 1 tbsp olive oil
  • Salt and pepper to taste

Optional Garnishes & Variations

  • Toasted almonds or walnuts (for nutty crunch)
  • Chopped fresh chili or cayenne pepper (for spicy kick)
  • Sumac or za’atar spices (for Middle Eastern flair)
  • Avocado slices or tahini drizzle (for vegan twist)
  • Feta cheese crumbles (optional)
  • Cooked quinoa, bulgur, or couscous (for grain bowl upgrade)

Instructions

  1. Roast the Chickpeas: Drain and rinse the chickpeas thoroughly, then pat them very dry with a clean kitchen towel. Toss them in olive oil, salt, pepper, and your choice of spices like cumin, smoked paprika, or chili flakes. Spread in a single layer on a baking sheet and roast in a preheated oven at 400°F (200°C) for 25-30 minutes until golden and crunchy, shaking the pan halfway through for even cooking.
  2. Prepare the Cucumbers: While the chickpeas roast, wash and dice the cucumbers into bite-sized pieces. You may peel the cucumbers partially or fully based on your preference to enhance freshness and texture.
  3. Mix Dressing and Herbs: In a small bowl, whisk together freshly squeezed lemon juice, olive oil, salt, and pepper. Chop the fresh herbs finely (parsley, mint, or cilantro) and add them to the dressing to infuse bright aroma and flavor.
  4. Combine Salad Components: Once the roasted chickpeas have cooled enough to handle, gently mix them with the diced cucumbers. Pour the dressing over the mixture and toss carefully to coat all ingredients evenly while keeping the chickpeas intact.
  5. Serve Fresh or Chill: Enjoy the salad immediately for maximum crunch, or refrigerate it for 30 minutes to allow the flavors to meld together. It makes an excellent make-ahead meal option.

Notes

  • Dry chickpeas thoroughly before roasting to ensure crispiness.
  • Roast chickpeas at a high temperature (400°F/200°C) for optimal crunch without burning.
  • Choose fresh, firm cucumbers to maintain the salad’s crisp texture.
  • Adjust seasoning with lemon juice, salt, or herbs after tossing for balanced flavor.
  • Consume salad within 1-2 days to enjoy best texture and freshness.
  • Freezing is not recommended as cucumbers lose their crispness.
  • Reheating is unnecessary; enjoy the salad cold or at room temperature.

Nutrition

Keywords: crispy chickpea salad, cucumber salad, roasted chickpeas, healthy salad, gluten free, vegan salad, Mediterranean salad, crunchy salad

Find it online: https://gourmetglazing.com/crispy-chickpea-cucumber-salad/