Cucumber Salad Crispy Chickpeas (Print Version)
# Ingredients:
→ For the Crispy Chickpeas
01 -
1 can (15 oz) chickpeas, washed and dried
02 -
2 tablespoons olive oil
03 -
½ teaspoon sea salt
04 -
½ teaspoon cracked black pepper
05 -
½ teaspoon garlic seasoning
06 -
½ teaspoon smoky paprika
07 -
½ teaspoon dried Mediterranean herbs
→ For the Cucumber Mix
08 -
6 baby cucumbers, cut lengthwise and sliced thin
09 -
¼ cup olive oil
10 -
½ small avocado, ripe
11 -
2 tablespoons lemon juice, freshly squeezed
12 -
2 tablespoons light balsamic vinegar
13 -
¼ cup dill, roughly chopped, extra for topping
14 -
¼ cup parsley, roughly chopped
15 -
2 cloves of garlic
16 -
½ teaspoon sea salt
17 -
½ teaspoon cracked black pepper
→ For Topping
18 -
2 ounces crumbly feta
19 -
2-3 tablespoons mint leaves, ripped
# Instructions:
01 -
Heat your oven to 400°F (200°C) and put parchment on a big baking tray. Wash the chickpeas, dry them really well with towels. Put them on your tray. Pour on the oil, sprinkle with salt, pepper, garlic seasoning, smoky paprika, and herbs. Mix everything up and spread them out flat.
02 -
Pop them in the oven and let them get crispy for about 30 minutes. Don't forget to shake the tray halfway through cooking.
03 -
Chuck the oil, avocado, lemon juice, light balsamic, dill, parsley, and garlic in a blender. Whizz it all up till it's smooth and set it aside.
04 -
Grab your sliced cucumbers, put them in a bowl, then pour on the avocado sauce. Add salt and pepper and toss everything together until the cucumbers are coated.
05 -
Spread the cucumber mix on a big plate. Sprinkle feta chunks all over. Add extra dill and torn mint on top. Scatter the crunchy chickpeas around and maybe add a touch of fancy salt if you want.
# Notes:
01 -
You can swap in regular white vinegar if you don't have light balsamic.