Tomato Cucumber Salad with Crispy Chickpeas

Name: Tomato Cucumber Salad with Crispy Chickpeas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 Servings
Ingredients: For the Crispy Chickpeas; 1 15 ounce can chickpeas; 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; FOR THE SALAD:; 4 medium Persian cucumbers; 2 cups halved cherry or diced Roma tomatoes; ¼ of a medium red onion; ¼ cup loosely packed flat leaf parsley; ½ cup loosely packed mint leaves; Zoe's Copycat Dressing; ½ cup diced or crumbled Feta cheese; Flaky sea salt; Fresh cracked pepper; ½ Fresh Lemon

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
6 Servings
Calories
238 kcal
Course
Salad
Cuisine
Moroccan

Tomato Cucumber Salad with Crispy Chickpeas

Benson Phillips

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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!

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Ingredients

Servings

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

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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 Information

Show Details

Calories 238kcal (12%) Carbohydrates 30g (10%) Protein 10g (20%) Fat 9g (14%) Saturated Fat 2g (10%) Cholesterol 11mg (4%) Sodium 348mg (15%) Potassium 630mg (18%) Fiber 7g (28%) Sugar 8g (16%) Vitamin A 595IU (12%) Vitamin C 17.9mg (20%) Calcium 136mg (14%) Iron 3.3mg (18%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 238 kcal

% Daily Value*

Calories	238kcal	12%
Carbohydrates	30g	10%
Protein	10g	20%
Fat	9g	14%
Saturated Fat	2g	10%
Cholesterol	11mg	4%
Sodium	348mg	15%
Potassium	630mg	13%
Fiber	7g	28%
Sugar	8g	16%
Vitamin A	595IU	12%
Vitamin C	17.9mg	20%
Calcium	136mg	14%
Iron	3.3mg	18%