Cucumber Salad with Crispy Chickpeas
Servings: 4
Ingredients
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.