Creamy Cucumber Salad With Crispy Spiced Chickpeas
This refreshing Creamy Cucumber Salad is tossed in a tangy, sweet, and sour dressing, combined with spiced roasted chickpeas for crunch and flavor. Topped with feta cheese, fresh parsley, and shaved almonds, it makes for a delightful and satisfying side dish or light meal.
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.