Crispy chickpea and cucumber salad
Enjoy a delightful blend of crunchy chickpeas and refreshing cucumbers in this mouthwatering salad. Perfect for a healthy and satisfying meal.
Ingredients:
- Tbsp. vegetable oil, divided
- garlic cloves, thinly sliced
- tsp. cumin seeds
- Juice of 1 lime
- tsp. sugar
- tsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, divided
- English hothouse cucumbers (about 1½ lb. total), trimmed
- 15-oz. can chickpeas, rinsed, patted dry
- tsp. ground turmeric
- oz. feta, cut into thin slabs
- Seeded crackers and basil leaves (for serving)
Instructions:
- In a medium skillet over medium heat, warm 2 tablespoons of vegetable oil. Cook 4 garlic cloves that are thinly sliced and 1 teaspoon of cumin seeds by stirring them until the garlic turns golden brown and the seeds become fragrant. This should take about 1 to 2 minutes. Transfer the cooked garlic and seeds to a small bowl and let them cool slightly. Keep the skillet for later use. Mix the juice of 1 lime, 2 teaspoons of sugar, and 2 teaspoons of Diamond Crystal or 1/4 teaspoon of Morton kosher salt in the bowl with the garlic and seeds. Whisk the dressing until the sugar and salt are dissolved.
- Cut 2 English hothouse cucumbers (approximately 1 1/2 pounds in total) into long ovals that are 1/4 inch thick on a deep diagonal, then slice each oval into sticks that are 1/2 inch thick. Put them in a medium bowl and pour half of the prepared dressing over them, tossing to evenly coat the cucumbers. Keep the cucumbers and the remaining dressing aside for now.
- In the same skillet, heat the remaining 2 tablespoons of vegetable oil over medium heat. Add one 15-ounce can of chickpeas that have been rinsed and patted dry (be cautious as the oil may splatter). Sprinkle in 1/2 teaspoon of ground turmeric and the remaining 1 teaspoon of Diamond Crystal or 1/2 teaspoon of Morton kosher salt. Cook the chickpeas, tossing them occasionally until they turn golden brown and crispy, which should take around 7 to 9 minutes.
- Arrange the cucumbers on a platter, allowing any excess dressing to drip back into the bowl before discarding it. Place 4 ounces of feta cheese, thinly sliced, around the cucumbers. Break some seeded crackers into smaller pieces and place them around the cucumbers. Spoon the cooked chickpeas over the cucumber and cracker arrangement. Drizzle the remaining dressing over the dish and top it with a few fresh basil leaves.
Summary:
- Calories: 1559 kcal
- Fat: 94 g
- Protein: 52 g
- Carbs: 143 g
- Potassium: 1677 mg
- Magnesium: 228 mg