Description

A no-cook, texture-focused salad featuring crispy roasted chickpeas paired with cool cucumbers, feta cheese, and a bright lemon vinaigrette. Perfect for meal prep and hot weather.

Ingredients

Scale

2 cans (15 oz each) chickpeas
3 medium cucumbers
1 medium red onion
1 cup crumbled feta cheese
3 tbsp olive oil
1 tsp smoked paprika
1/2 tsp cumin
2 lemons (juiced)
2 cloves garlic (minced)
1/2 cup chopped parsley or mint
Salt and pepper to taste
Pinch of sugar (optional)

Instructions

Drain and rinse chickpeas thoroughly. Pat them completely dry with paper towels to ensure crispiness.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, toss dried chickpeas with 2 tbsp olive oil, smoked paprika, cumin, salt, and pepper until evenly coated.
Spread chickpeas in a single layer on the baking sheet. Roast for 20-25 minutes, shaking the pan halfway through, until golden and crunchy.
Let chickpeas cool completely to room temperature.
While chickpeas cool, whisk together remaining 1 tbsp olive oil, lemon juice, minced garlic, salt, and sugar to make the dressing.
Slice cucumbers into half-moons or chunks. If using standard cucumbers, scoop out watery seeds. Thinly slice red onion.
In a large mixing bowl, combine cooled chickpeas, cucumbers, red onion, and feta cheese.
Pour dressing over the salad and toss gently to coat without crushing the chickpeas.
Sprinkle with fresh herbs and serve immediately.

Notes

Ensure chickpeas are completely dry before roasting to achieve crispiness. Do not crowd the baking sheet; use two pans if necessary. Let chickpeas cool completely before mixing to prevent wilting the cucumbers. Add feta last to prevent it from breaking apart. Store in an airtight container for up to 3 days, but keep dressing separate if meal prepping for maximum 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: 5
Carbohydrates: 28
Fiber: 8
Protein: 12

Keywords: chickpea salad, roasted chickpeas, cucumber salad, vegan options, meal prep, healthy lunch, gluten-free, high protein, no-cook recipe, summer salad