Marinated Chickpea Salad With Radishes and Cucumber | Last-Minute Meals with Paola | Food & Wine

feta cheese

🥗Healthier: tofu

💰Cheaper: omit

Tofu is lower in calories and provides a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Drain the canned chickpeas thoroughly.

Smash whole dried cumin into a powder using a mortar and pestle or spice grinder.

Mince the garlic and add it to a bowl with the smashed cumin.

Add olive oil and lemon juice to the bowl with the garlic and cumin.

Zest the lemon before squeezing it into the bowl to catch the seeds.

Grind black peppercorns and add them to the bowl.

Sprinkle in salt and whisk the mixture together to form the marinade.

Add the drained chickpeas to the marinade and mix well, allowing some skins to release.

Slice radishes into thin rounds.

Slice the cucumber in half lengthwise for easier cutting, then cut into slices.

Slice the red onion, keeping it intact to avoid crying.

Chop the parsley leaves, discarding the stems.

Heat oil in a pan and gently fry the queso de frey until golden and crispy, flipping to ensure even cooking.

Combine the marinated chickpeas with the sliced radishes, cucumbers, onions, and parsley in a bowl.

Mix the salad ingredients together gently.

Season the salad with additional salt and crushed red chili flakes to taste.

Transfer the salad to a serving bowl and place the fried queso de frey on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens