Description
This salad combines cool cucumbers with a smooth avocado herb dressing and crunchy roasted chickpeas for a fresh, textured dish.
Ingredients
- 1 can chickpeas drained rinsed and dried
- 2 tablespoons olive oil (for chickpeas)
- 1/2 teaspoon kosher salt (for chickpeas)
- 1/2 teaspoon black pepper (for chickpeas)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 6 mini cucumbers thinly sliced
- 1/4 cup olive oil (for dressing)
- 1/2 ripe avocado
- 2 tablespoons fresh lemon juice
- 2 tablespoons white balsamic vinegar
- 1/4 cup fresh dill chopped
- 1/4 cup fresh parsley chopped
- 2 garlic cloves
- 1/2 teaspoon kosher salt (for salad)
- 1/2 teaspoon black pepper (for salad)
- 2 ounces feta cheese crumbled
- 2 tablespoons fresh mint leaves torn
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Pat chickpeas very dry and place on the baking sheet. Toss with olive oil, salt, pepper, garlic powder, smoked paprika, and oregano. Spread into an even layer.
- Roast for 25 to 30 minutes, shaking the pan halfway through, until crisp and golden.
- While the chickpeas cook, add olive oil, avocado, lemon juice, vinegar, dill, parsley, and garlic to a blender. Blend until smooth and creamy.
- Place sliced cucumbers in a large bowl. Pour dressing over the cucumbers and toss well to coat. Season with salt and pepper.
- Transfer cucumber salad to a serving platter. Top with crumbled feta and fresh mint.
- Add crispy chickpeas just before serving for maximum crunch.
Notes
- For extra crunch, let the chickpeas cool slightly before adding them to the salad so they stay crisp.
- Prep Time: 10 min
- Cook Time: 31 min
- Category: Lunch
- Method: Baking
- Cuisine: American