Cucumber Salad with Crispy Chickpeas (Print Version)
# Ingredients:
→ For the Crunchy Chickpeas
01 -
1 can (15 oz) garbanzo beans, drained and rinsed
02 -
2 tablespoons extra virgin olive oil
03 -
½ teaspoon kosher salt
04 -
½ teaspoon fresh ground black pepper
05 -
½ teaspoon garlic powder
06 -
½ teaspoon smoked paprika
07 -
½ teaspoon dried oregano
→ For the Cucumber Salad
08 -
6 mini cucumbers, halved lengthwise and thinly sliced
09 -
¼ cup extra virgin olive oil
10 -
½ small ripe avocado
11 -
2 tablespoons fresh lemon juice
12 -
2 tablespoons white balsamic vinegar
13 -
¼ cup fresh dill leaves, roughly chopped, plus more for garnish
14 -
¼ cup fresh parsley leaves, roughly chopped
15 -
2 garlic cloves
16 -
½ teaspoon kosher salt
17 -
½ teaspoon fresh ground black pepper
→ For Serving
18 -
2 ounces feta cheese
19 -
2-3 tablespoons fresh mint leaves, torn
# Instructions:
01 -
Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper. Drain and rinse the chickpeas well and pat them very dry. Place on the prepared baking sheet. Add the olive oil, salt, pepper, garlic powder, smoked paprika, and oregano. Toss until well combined and spread into an even layer.
02 -
Transfer to the oven and bake until the chickpeas are crisp, about 30 minutes, tossing halfway through the cooking time.
03 -
In a food processor or blender, combine the olive oil, ripe avocado, lemon juice, white balsamic vinegar, dill, parsley, and garlic. Blend until smooth and set aside.
04 -
Place the sliced cucumbers in a medium bowl and add the avocado dressing along with the salt and pepper. Toss until very well coated.
05 -
Place the cucumber salad on a large plate. Crumble the feta into small pieces over the salad. Garnish with additional fresh dill and the torn mint leaves. Finish with the crispy chickpeas and a pinch of flaky salt, if desired.
# Notes:
01 -
White wine vinegar can be substituted for white balsamic vinegar if needed.