Cucumber Salad with Crispy Chickpeas

This Cucumber Salad with Crispy Chickpeas is the perfect fresh addition to your table!

This is another delicious recipe inspired by my summer travels to Kauai! In Hanalei, there is a restaurant called Bar Acuda which is one of my top favorite restaurants on the island for delicious tapas and this cucumber salad! It is so simple but the flavors are beyond fresh and something I cannot get enough of no matter the season.

The dressing in this Cucumber Salad with Crispy Chickpeas is like an avocado green goddess, packed with fresh dill and parsley to bring a bright, creamy, and herby touch to every bite. I like using dill and parsley in the dressing, then finishing off the dish with more fresh dill and also some fresh mint for even more flavor. This is a great salad to make when you are entertaining and want something fresh and interesting to add to the table. 

Cucumber Salad with Crispy Chickpeas Ingredients:

• Garbanzo Beans (Chickpeas)
• Extra Virgin Olive Oil
• Salt and Pepper
• Garlic Powder
• Smoked Paprika
• Dried Oregano
• Mini Cucumbers
• Avocado
• Lemon Juice
• White Balsamic Vinegar: Sub White Wine Vinegar
• Fresh Dill Leaves
• Fresh Parsley Leaves
• Garlic
• Feta
• Fresh Mint Leaves
  

Cucumber Salad with Crispy Chickpeas step-by-step:

Step One: Make the Crispy Chickpeas

To start, preheat your oven to 400℉ and line a large baking sheet with parchment paper. Drain and rinse the chickpeas well and pat them very dry. Place on the prepared baking sheet. Add the olive oil, salt, pepper, garlic powder, smoked paprika, and oregano. Toss until well combined and spread into an even layer. Transfer to the oven and bake until the chickpeas are crisp, about 30 minutes, tossing halfway through the cooking time.

Step Two: Make the Dressing

In a food processor or blender, combine the olive oil, ripe avocado, lemon juice, white balsamic vinegar, dill, parsley, and garlic. Blend until smooth and set aside.

Step Three: Toss the Cucumbers

Place the cucumbers in a medium bowl and add the avocado dressing along with the salt and pepper. Toss until very well coated.

Step Four: Assemble and Serve

Place the cucumber salad on a large plate or serving dish. Crumble the feta into small pieces over the salad. Garnish with more fresh dill and the mint. Finish with the crispy chickpeas on top plus a pinch of flakey salt, if desired.

rECIPE faq:

I hope y’all enjoy this salad as much as I do! Comment below once you try it!

For More Delicious side Salad Recipes:

Bibb Salad with Black Truffle Vinaigrette and Mimolette

Little Gem Salad with Tarragon Green Goddess

Shaved Celery and Fennel Salad

5 from 8 votes

Cucumber Salad with Crispy Chickpeas

Total: 41 minutes mins

Servings: 4

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Ingredients 

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For the Crunchy Chickpease:

• ▢ 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 (sub 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
• ▢ 2-3 tablespoons freshly torn mint leaves

Instructions 

Make the Crunchy Chickpeas:

• Preheat the oven to 400℉ and line a large baking sheet with parchment paper.
• Drain and rinse the chickpeas well and pat them very dry. Place on the prepared baking sheet. Add the olive oil, salt, pepper, garlic powder, smoked paprika, and oregano. Toss until well combined and spread into an even layer.
• Transfer to the oven and bake until the chickpeas are crisp, about 30 minutes, tossing halfway through the cook time.

Meanwhile, Make the Cucumber Salad:

• In a food processor or blender, combine the olive oil, ripe avocado, lemon juice, white balsamic vinegar, dill, parsley, and garlic. Blend until smooth and set aside.
• Place the cucumbers in a medium bowl and add the avocado dressing along with the salt and pepper. Toss until very well coated.

Assemble and Serve:

• Place the cucumber salad on a large plate. Crumble the feta into small pieces over the salad. Garnish with more fresh dill and the mint. Finish with the crispy chickpeas and a pinch of flakey salt, if desired.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Alex Snodgrass

Servings: 4

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