Cucumber Salad with Crispy Chickpeas - YUMMY!!

feta cheese

🥗Healthier: tofu

💰Cheaper: cottage cheese

Tofu provides a dairy-free option while cottage cheese is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point, while canola oil is budget-friendly.

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Edamame offers a different protein source, while canned beans are usually less expensive.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice gives a similar tang, while vinegar is often less costly.

Rinse and drain 1 can of chickpeas and ensure they are very dry.

Line a cookie sheet with parchment paper and add the chickpeas.

Drizzle olive oil over the chickpeas and add salt, pepper, onion powder, garlic powder, chili powder, and paprika.

Mix well to coat the chickpeas with the seasonings.

Bake in a preheated oven at 425°F for about 20 to 30 minutes until crispy and golden brown.

While the chickpeas are baking, prepare the dressing by combining 1/2 avocado, juice of 1/2 lemon, a dollop of mayonnaise, a splash of white wine vinegar, and 1 clove of garlic in a bowl.

Add fresh herbs (basil, curly parsley, and dill) to the dressing and mix until combined.

Once the chickpeas are done, sprinkle them with dried oregano.

Slice cucumbers (preferably seedless English cucumber) and place them in a bowl.

Add the dressing to the cucumbers and mix well.

Top the salad with crumbled feta cheese and add the crispy chickpeas on top.

Finish with a sprinkle of Parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens