Introducing your newest summer obsession: My Cucumber and Crispy Chickpea Salad. This vibrant dish combines the cool, crisp texture of fresh cucumbers with the satisfying crunch of roasted chickpeas. Creamy avocado adds a rich, buttery element, while a sprinkle of fragrant dill brings a burst of herbaceous flavour. Perfect for a light lunch or a side dish, this salad is a harmonious blend of textures and tastes that celebrates the best of wholesome, fresh ingredients.
Why won’t my chickpeas get crunchy?
There could be several reasons why your chickpeas are not getting crunchy. Here are some common issues and tips to help you achieve that perfect crunch:
- Drying the Chickpeas: Ensure the chickpeas are thoroughly dried before roasting. Any residual moisture can prevent them from crisping up. I love to use a paper towel or tea towel.
- Oven Temperature: The oven needs to be hot enough to crisp the chickpeas. Roasting at a temperature of 200-220°C is ideal. If you have an air fryer this also works here.
- Spread Evenly: Spread the chickpeas in a single layer on the baking sheet. Overcrowding the pan can lead to steaming instead of roasting.
- Roasting Time: Make sure to roast the chickpeas long enough, usually 20-30 minutes, shaking the pan halfway through to ensure even cooking. You may need to flip the chickpeas at this point too.
- Pre-cooked Chickpeas: If using canned chickpeas, rinse and dry them well. If using dried chickpeas, ensure they are cooked thoroughly but not mushy.
- Oil and Seasoning: Toss the chickpeas in a bit of olive oil and seasoning before roasting. This helps with even cooking and enhances flavour.
- Post-Roasting Cool Down: Let the chickpeas cool completely after roasting. They continue to crisp up as they cool down.
By addressing these factors, you should be able to achieve the desired crunch in your chickpeas for the salad.
Cucumber & Crispy Chickpea Salad
4
10
20
30
The perfect summer salad didn’t exist until now with my Cucumber and Crispy Chickpea Salad! Loaded with protein, healthy carbs and healthy fats, this salad is on another level! With added fresh herbs it is a crowd pleaser.
Ingredients
1 400g Canned Chickpeas, drained & dried
1/2 cup Parsley
1/4 cup Dill
1 Large Avocado
3 Lebanese Cucumbers
1/4 cup Pickled Red Onions
1 tsp Onion Powder
1 tsp Garlic Powder
1/2 tsp Turmeric Powder
- Balsamic Dressing
1 tbsp EVOO
1 tbsp White Balsamic Vinegar
Pinch Celtic Sea Salt
Directions
- Preheat your oven to 220°C. Line baking tray with baking paper.
- Drain, rinse and dry canned chickpeas. Pat them dry with a clean kitchen towel or paper towels to remove as much moisture as possible.
- Place the dried chickpeas in a bowl. Add 1 tablespoon of extra virgin olive oil (EVOO). Sprinkle with onion powder, garlic powder, turmeric powder, and a pinch of Celtic sea salt. Toss to coat the chickpeas evenly.
- Spread the chickpeas out in a single layer on a baking sheet. Make sure they are not overlapping. Roast in the preheated oven for about 20 minutes, shaking the pan halfway through to ensure even cooking. Once crispy and golden brown, remove from the oven and let them cool completely on the baking sheet.
- While the chickpeas are roasting, chop the parsley and dill. Dice the avocado. Cut up the Lebanese cucumbers.
Prepare pickled red onions if not already done. - In a large salad bowl, combine the chopped parsley, dill, diced avocado, and sliced cucumbers. Add the cooled, crispy chickpeas. Add pickled red onions to taste.
- Lastly, combine the dressing ingredients and whisk. Pour over the salad. Enjoy!
Recipe Video
Notes
- This salad is best eaten immediately to preserve the crunch of the chickpeas. If taking to work the next day, leave the chickpeas in a seperate container and add them only when you’re ready to eat it.
