This Tomato Cucumber Salad with Crispy Chickpeas is like summer in a bowl. With lots of fresh herbs, it's loaded with vibrant flavor. The easy, pan-fried chickpeas add a healthy and delicious touch!
Course
Salad
Cuisine
Moroccan
Prep Time15minutes
Cook Time15minutes
Total Time30minutes
Servings6Servings
Calories238kcal
AuthorChris Scheuer and Cait Shores
Ingredients
For the Crispy Chickpeas
1 15ouncecan chickpeasrinsed and drained
2tablespoonsextra virgin olive oil
1 ¼teaspoonsground coriander
½teaspoonground cumin
½teaspooncayenne pepper
½teaspoonkosher salt
fresh ground pepperto taste
For the salad:
4medium Persian cucumberswashed, trimmed, and diced (about 2 cups)
For the chickpeas, heat olive oil in a medium size sauté pan over medium heat. Add coriander, cumin, cayenne, salt and a few grinds of fresh ground pepper. Cook for 10-15 seconds until fragrant.
Add chickpeas and stir to coat. Cook, stirring occasionally, until chickpeas begin to brown. Continue to pan-fry until the chickpeas become as toasty as you’d like.
In a large mixing bowl, combine chopped cucumbers, tomatoes, red onion, parsley, and mint.
Drizzle with a bit of Zoe’s Copycat Dressing, and toss to combine.
Top with Feta and crispy chickpeas.
Finish with a pinch of flaky sea salt, a grind of fresh ground pepper and a squeeze of fresh lemon juice.