Tomato Cucumber Salad with Crispy Chickpeas
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!
Servings: 6 Servings
Calories: 238kcal
Ingredients
- For the Crispy Chickpeas
- 1 15 ounce can chickpeas rinsed and drained
- 2 tablespoons extra virgin olive oil
- 1 ¼ teaspoons ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon cayenne pepper
- ½ teaspoon kosher salt
- fresh ground pepper to taste
- For the salad:
- 4 medium Persian cucumbers washed, trimmed, and diced (about 2 cups)
- 2 cups halved cherry or diced Roma tomatoes
- ¼ of a medium red onion thinly sliced
- ¼ cup loosely packed flat leaf parsley chopped
- ½ cup loosely packed mint leaves chopped
- Zoe's Copycat Dressing
- ½ cup diced or crumbled Feta cheese
- flaky sea salt to taste
- fresh cracked pepper to taste
- ½ fresh lemon
Instructions
- 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.
Notes
Recipe adapted from Sonima Please note nutritional information below does not include the Zoe's Copycat Salad Dressing. See Zoe's post for that information.
Nutrition
Calories: 238kcal | Carbohydrates: 30g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 348mg | Potassium: 630mg | Fiber: 7g | Sugar: 8g | Vitamin A: 595IU | Vitamin C: 17.9mg | Calcium: 136mg | Iron: 3.3mg