Ingredients
For the Crunchy Chickpeas:
- 15 oz can garbanzo beans
- 2 tablespoons extra virgin olive oil
- ½ teaspoon Kosher salt
- ½ teaspoon fresh ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
For the Cucumber Salad:
- 6 mini cucumbers, halved lengthwise and sliced thin
- ¼ cup extra virgin olive oil
- ½ small ripe avocado
- 2 tablespoons fresh lemon juice
- 2 tablespoons white balsamic vinegar (substitute white wine vinegar)
- ¼ cup fresh dill leaves, roughly chopped, plus more for garnish
- ¼ cup fresh parsley leaves, roughly chopped
- 2 garlic cloves
- ½ teaspoon Kosher salt, or to taste
- ½ teaspoon fresh ground black pepper
For Serving:
- 2 ounces feta cheese
- 2-3 tablespoons freshly torn mint leaves
Instructions
- Make the Crunchy Chickpeas: Preheat your oven to 400℉ (200℃) and line a large baking sheet with parchment paper. Drain and rinse the chickpeas thoroughly, then pat them very dry using a clean towel or paper towels to ensure they crisp up well. Place the dried chickpeas on the prepared baking sheet, add olive oil, kosher salt, black pepper, garlic powder, smoked paprika, and dried oregano. Toss everything together until the chickpeas are evenly coated with the seasoning mixture. Spread them out in an even layer to promote even roasting.
- Bake the Chickpeas: Transfer the sheet to the preheated oven and bake for about 30 minutes. Halfway through, remove and toss the chickpeas around to ensure they roast evenly and become crispy on all sides. Once crisp and golden, remove from the oven and let cool slightly.
- Prepare the Cucumber Salad Dressing: While the chickpeas bake, combine the olive oil, ripe avocado, fresh lemon juice, white balsamic vinegar, fresh dill, fresh parsley, and garlic cloves in a food processor or blender. Blend until the mixture is smooth and creamy. Set the dressing aside.
- Toss the Cucumbers: Place the thinly sliced cucumbers in a medium bowl. Add the prepared avocado dressing along with kosher salt and freshly ground black pepper to taste. Toss thoroughly to coat all cucumber slices evenly with the rich avocado dressing for a fresh, herbaceous flavor.
- Assemble the Salad: Arrange the dressed cucumber salad on a large serving plate. Crumble the feta cheese evenly over the salad. Garnish with additional fresh dill and sprinkle torn mint leaves over the top for an aromatic finish. Finally, sprinkle the crispy roasted chickpeas atop the salad, adding a crunchy texture and savory flavor. Optionally, finish with a pinch of flaky sea salt to enhance all flavors before serving.
Notes
- Ensure chickpeas are very dry before baking to maximize crispiness.
- If you prefer a spicier kick, add a pinch of cayenne pepper to the chickpea seasoning.
- Substitute white balsamic vinegar with white wine vinegar if needed.
- To keep chickpeas extra crunchy, store leftovers in an airtight container once completely cooled.
- This salad is best served fresh but can be refrigerated for up to 1 day with dressing separate to preserve freshness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
