Some dishes effortlessly transport you to sunnier days, and this Creamy Cucumber Salad with Spiced Chickpeas and Feta does just that. It’s a light and refreshing option that’s far from your average cucumber salad.
While cucumber salads are a staple in many households, this recipe elevates the experience with crispy, spiced chickpeas, tangy feta, and a creamy yogurt dressing that perfectly balances sweet, sour, and tangy flavors. The result? A dish that’s both satisfying and refreshing, ideal for a sunny lunch or as a standout side at your next BBQ.
Let me guide you through creating this delightful and easy-to-make salad.
Simple Ingredients for a Delicious Dish
For the Spiced Chickpeas:
- 1 15-oz can chickpeas, rinsed and drained: Our base for that crunchy, protein-packed topping.
- 1 tbsp olive oil: Helps the chickpeas roast to perfection.
- 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp dried dill, 1/2 tsp dried oregano, 1/4 tsp pepper: These spices transform simple chickpeas into crispy, flavor bombs.
For the Creamy Cucumber Salad:
- 2 lbs Persian cucumbers, thinly sliced: Crisp, refreshing, and perfect for soaking up the dressing.
- 1 cup Greek yogurt: The creamy base that gives this salad its signature texture.
- 4 tbsp apple cider vinegar: Adds that necessary tang.
- 2 tbsp honey: Balances out the tang with a touch of sweetness.
- 1 1/2 tbsp mayonnaise: Adds richness to the dressing.
- 1 tbsp dried dill, 1 clove minced garlic, 3/4 tsp salt, 1/2 tsp pepper: These combine to give the dressing its bold, fresh flavor.
For the Toppings:
- 1/3 cup feta cheese: Crumbled for a salty, tangy punch.
- 1/3 cup chopped fresh parsley: Adds color and a hint of freshness.
- 1 tbsp shaved almonds: A bit of crunch to round out the texture.
How to Make Your Cucumber Salad
Step 1: Crispy, Spiced Chickpeas
Begin by preheating your oven to 400°F. Pat the rinsed chickpeas dry with a paper towel to ensure they get nice and crispy. Spread them out on a sheet pan lined with parchment paper and dry roast them for 8 minutes. This initial roasting helps to remove excess moisture.
Once they’ve had their initial roast, take them out of the oven and toss them in olive oil, salt, garlic powder, dill, oregano, and pepper. Spread them back out on the sheet and roast for an additional 10 minutes. The result? Perfectly spiced chickpeas with a satisfying crunch.
Step 2: Creamy, Tangy Dressing
While the chickpeas are roasting, let’s make the dressing. In a large mixing bowl, combine the Greek yogurt, apple cider vinegar, honey, mayonnaise, dried dill, minced garlic, salt, and pepper. Whisk it all together until smooth.
Step 3: Tossing the Cucumbers
Add the thinly sliced cucumbers to the bowl with the dressing and toss them gently until they are well coated. The cucumbers will absorb the flavors of the dressing, making each bite burst with a tangy, creamy taste.
Step 4: Bringing It All Together
Transfer the dressed cucumbers to a shallow serving bowl. Top them with the crispy chickpeas, crumbled feta, chopped parsley, and shaved almonds. These toppings not only add layers of texture but also elevate the salad with their bold flavors.
Why This Salad is a Must-Try
- Versatility: This salad is perfect as a light lunch, a side dish, or even a refreshing snack.
- Texture: The combination of creamy cucumbers and crunchy chickpeas keeps every bite interesting.
- Flavor Explosion: The sweet, tangy, and salty notes come together in a way that’s both unexpected and delicious.
Serving Suggestions: Pairing This Salad Perfectly
This cucumber salad is a great companion to grilled meats, especially chicken or lamb. It also works beautifully alongside a hearty grain like quinoa or farro for a more filling meal. If you’re hosting, it’s an ideal side dish that offers a fresh contrast to richer, heavier foods.
Customize It As Your Own
This salad is incredibly adaptable. You can swap the chickpeas for roasted nuts, the feta for goat cheese, or even add some fresh herbs like mint or basil for a different twist. The key is to have fun with it and make it your own.
This Creamy Cucumber Salad with Spiced Chickpeas and Feta is more than just a salad—it’s a celebration of flavors and textures that complement each other in the most delightful way. Whether you’re serving it as part of a larger meal or enjoying it on its own, it’s sure to become a favorite in your recipe rotation. Enjoy!
Creamy Cucumber Salad With Crispy Spiced Chickpeas
Ingredients
For the chickpeas:
- 1 15 oz can chickpeas rinsed and drained
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp dried dill
- ½ tsp dried oregano
- ¼ tsp pepper
For the cucumbers:
- 2 lbs Persian cucumber thinly sliced
- 1 cup Greek yogurt
- 4 tbsp apple cider vinegar
- 2 tbsp honey
- 1 ½ tbsp mayonnaise
- 1 tbsp dried dill
- 1 clove minced garlic
- ¾ tsp salt
- ½ tsp pepper
Toppings:
- ⅓ cup feta cheese
- ⅓ cup chopped fresh parsley
- 1 tbsp shaved almonds
Instructions
Instructions:
- Preheat the oven to 400. Line a sheet pan with parchment paper and set aside.
- Make the chickpeas. Pat the chickpeas dry, then add the dried chickpeas to a sheet pan and dry roast them for 8 minutes. Remove them from the oven and add the olive oil, salt, garlic powder, dill, oregano and pepper. Toss to coat and roast another 10 minutes in the oven.
- Make the dressing. Add the yogurt, vinegar, honey, mayonnaise, dill, garlic, salt and pepper to a large mixing bowl. Add the cucumbers and toss to coat.
- Add the tossed cucumbers to a shallow bowl, top with the feta, the chickpeas, parsley and almonds.
Notes
- Tip: For extra crispiness, make sure to dry the chickpeas thoroughly before roasting.
- You can adjust the sweetness and tanginess of the dressing by modifying the amount of honey and apple cider vinegar to your taste.
- If you prefer a lighter option, you can use low-fat Greek yogurt and mayonnaise.
- To make this recipe vegan, substitute the feta with a plant-based alternative and omit or replace the honey.
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