Description
A textural symphony of high-heat roasted chickpeas and cold, crunchy cucumbers dressed in a sharp lemon vinaigrette. This vegan-friendly salad is meal-prep friendly, protein-packed, and avoids the sogginess of traditional bean salads.
Ingredients
Scale
- 2 cans (15 oz each) chickpeas, drained
- 2 large English cucumbers
- 1 medium red onion
- 3 tbsp extra virgin olive oil (divided)
- 3 tbsp fresh lemon juice
- 1 tsp ground cumin
- 1 small clove garlic, minced
- 1 cup crumbled feta cheese (optional)
- 2 tbsp fresh dill, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- Pinch of red pepper flakes (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Drain chickpeas and pat them completely dry using a clean kitchen towel or paper towels. Remove as much surface moisture as possible.
- In a bowl, toss dried chickpeas with 1 tbsp olive oil, cumin, salt, and pepper until coated.
- Spread chickpeas in a single layer on the baking sheet (do not crowd). Roast for 20-25 minutes, shaking the pan halfway through, until golden brown and crispy. Let cool slightly.
- While chickpeas roast, whisk together 2 tbsp olive oil, lemon juice, minced garlic, salt, and red pepper flakes to make the dressing.
- Slice cucumbers into half-moons and thinly slice red onion into half-rings. Place in a large mixing bowl.
- Pour dressing over cucumbers and onions; toss to coat and let sit for 5 minutes.
- Add cooled roasted chickpeas, feta cheese (if using), and fresh dill to the bowl. Toss gently to combine.
- Serve immediately for maximum crunch, or refrigerate.
Notes
The key to crispy chickpeas is drying them thoroughly before roasting and ensuring they are not crowded on the pan. If using regular cucumbers, peel and scoop out seeds to prevent sogginess. Add fresh dill at the very end to preserve its flavor and color. The salad keeps well in the fridge for up to 3 days, but keep dressing separate if meal prepping to maintain crunch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 6
- Sodium: 450
- Fat: 14
- Saturated Fat: 4
- Carbohydrates: 28
- Fiber: 8
- Protein: 12
Keywords: chickpea salad, roasted chickpeas, cucumber salad, vegan salad, meal prep, high protein, gluten-free, healthy lunch, crispy chickpeas