Crispy Chickpea Cucumber Salad with Mint Dressing

Crispy roasted chickpeas, crunchy cucumber slices, and a cool, creamy mint dressing work incredibly well together in this quick and easy chickpea cucumber salad.

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Crispy Chickpea Cucumber Salad with Mint Dressing

Crispy roasted chickpeas, crunchy cucumber slices, and a cool, creamy mint dressing work incredibly well together in this quick and easy chickpea cucumber salad.

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 248kcal

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.

Notes

Storing Instructions

Salad is best if served immediately after assembly.

Nutrition