5 from 6 votes
Cucumber, Avocado, & Crispy Chickpea Salad with Creamy Yogurt Feta Spread
Smashed cucumbers, creamy avocado, crispy roasted chickpeas, and fresh herbs are piled on top of a creamy yogurt feta spread to create the most amazing salad! Serve plain or enjoy as a dip with pita bread or pita chips as a dip! The flavors and textures are incredible!
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
4
Calories:
271 kcal
Course:
Salad, Appetizer
Cuisine:
Mediterranean
Ingredients
For the chickpeas:
- 15 oz chickpeas rinsed and drained, canned
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- kosher salt to taste
For the salad:
- 1 cup yogurt plain, Greek
- 1/4 cup feta cheese
- 1 tablespoon parsley finely chopped
- 1 teaspoon dill finely chopped
- 1/2 teaspoon lemon zest
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
- 1 English cucumber
- 1 avocado chopped
- olive oil drizzle of
- lemon juice fresh, squeeze of
- dill
- parsley
- black pepper flakes
- feta crumbled, fresh, crushed, garnish
- Pita chips
- vegetable
- naan bread
- pita bread optional, cut up veggies, for serving
Instructions
- Preheat oven to 400 degrees F. Place the chickpeas on a large baking sheet. Drizzle with olive oil and toss. Sprinkle with garlic powder and salt. Toss until evenly coated. Roast the chickpeas for 30 to 35 minutes, tossing halfway through, or until crispy.
- Meanwhile, in a medium bowl, stir together the Greek yogurt, feta cheese, parsley, dill, lemon zest, salt, and pepper. Set aside.
- Place the cucumber on a cutting board. Use a sharp chef’s knife to slice off the ends of the cucumbers. Then, slice the cucumbers in half, lengthwise. Place the cucumber halves, cut side down on the cutting board. Then place the side of the knife blade over the cucumber. Use the palm of your hand to pound the knife to smash the cucumber until it splits. Smash along the entire length of the cucumber. Then, chop the cucumbers into 1/2-inch-thick pieces. Sprinkle with a little kosher salt and set aside.
- Spread the yogurt feta spread onto a large plate or medium platter. Top with the smashed cucumbers, avocado, and crispy chickpeas. Drizzle with a little bit of olive oil and a squeeze of fresh lemon juice. Garnish with a little feta, fresh herbs, and a dash of crushed red pepper flakes. Serve with pita bread, pita chips, or naan bread, if desired. You can also spoon onto a plate and enjoy plain.
Cup of Yum
Nutrition Information
Calories
271kcal
(14%)
Carbohydrates
24g
(8%)
Protein
13g
(26%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
8g
(40%)
Cholesterol
11mg
(4%)
Sodium
426mg
(18%)
Potassium
594mg
(13%)
Fiber
9g
(36%)
Sugar
3g
(6%)
Vitamin A
294IU
(6%)
Vitamin C
9mg
(10%)
Calcium
159mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 271
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 24g | 8% |
| Protein | 13g | 26% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 11mg | 4% |
| Sodium | 426mg | 18% |
| Potassium | 594mg | 13% |
| Fiber | 9g | 36% |
| Sugar | 3g | 6% |
| Vitamin A | 294IU | 6% |
| Vitamin C | 9mg | 10% |
| Calcium | 159mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.