Crispy roasted chickpeas, crunchy cucumber slices, and a cool, creamy mint dressing work incredibly well together in this quick and easy chickpea cucumber salad.
Sneaking one last summer salad in your feed before we move into all the fall food! Just in time for the holiday weekend.
I’m still knee-deep in garden cucumbers and fresh mint and this salad has been a staple on my lunch agenda the past few weeks. It’s so hearty thanks to the roasted chickpeas and actually keeps you satisfied for hours.
Roasting the chickpeas gives them an incredible crispy texture that pairs just magically with the crunchy cuke slices, creamy dressing, and all that tangy feta goodness.
Easy enough that you can pull it together at a moment’s notice and trust me, you’ll want to.
This Cucumber Salad Features…
- Crispy roasted chickpeas
- Crunchy sliced cucumbers and tangy feta
- A cool, creamy mint dressing
Making the Cucumber Salad
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Mint
- Lemon
- Dijon mustard
- Greek yogurt
- Chickpeas
- Shallot
- Olive oil
- Garlic
- Cucumbers
- Feta cheese
Tips for Perfect Cucumber Salad
- Blend dressing – a blender or food processor will work great for getting the dressing smooth.
- Use fresh mint and lemon – using these ingredients fresh adds an unmatchable flavor to the dressing.
- Roast chickpeas at a high temperature – 425F will crisp up the chickpeas.
- Dress salad just before serving – this will keep all the textures crisp.
Recipe Variations
Try these ideas for a different twist on this salad.
- Add more veggies – try adding a diced sweet pepper, baby spinach, or tomatoes.
- Use another herb – try basil, chives, or dill in place of the mint.
- Try a different cheese – try goat cheese or shaved Parmesan in place of the feta.
Meal Prep Instructions
Follow these instructions for time-saving make ahead tips.
- Make dressing – the dressing stores well in refrigerator up to 1 week.
- Prep cucumber – combine the cucumber and feta in a container and store in refrigerator up to 4 days.
- Assembly – when ready to assemble salad, roast the chickpeas and toss with the cucumbers and dressing.
Every bit of this salad just screams ‘late summer’ to me! The herby mint goes so well with the cool cucumbers and all that crispy chickpea goodness with little pops of tangy feta in every bite.
Pull this one out for any occasion and it’s going to be a winner.
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More cucumber salads to try next!
Crispy Chickpea Cucumber Salad with Mint Dressing
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Ingredients
Mint Dressing
- 1/4 cup firmly-packed mint leaves
- 1/3 cup plain Greek yogurt or sour cream
- 2 tablespoons freshly-squeezed lemon juice
- 1 teaspoon grated lemon zest
- 1 tablespoon Dijon mustard
- 1 teaspoon granulated sugar
- Salt and pepper to taste
Crispy Chickpea Cucumber Salad
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 medium shallot, thinly sliced
- 2 tablespoons extra-virgin olive oil
- Salt and pepper to taste
- 2 medium cloves garlic, minced
- 2 medium cucumbers, thinly sliced
- 1/2 cup crumbled feta cheese
Instructions
Mint Dressing
- Combine all dressing ingredients in a blender or food processor and blend on high speed until smooth. Season dressing with salt and pepper to taste.
Crispy Chickpea Cucumber Salad
- Preheat oven to 425F. Line a large sheet pan with parchment paper and toss chickpeas, shallot, and olive oil together on pan until evenly coated. Arrange in a single layer and season with salt and pepper to taste.
- Roast chickpeas at 425F 20-25 minutes until chickpeas are golden brown and crispy. Toss crushed garlic into chickpeas and allow to cool slightly.
- Combine cooled chickpeas, cucumber, feta, and dressing in a large bowl and toss until evenly combined. Season salad with salt and pepper to taste if needed and serve immediately.
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