bonappetit4.7
Crispy Chickpea and Cucumber Salad
Crunchy cucumbers can become a full-on dinner once you lean on pantry staples like seeded crackers to bring in the texture and fun.
👥 4 Servings👤 Rachel Gurjar📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●whisk
📝 Preparation Steps
1
Heat 2 Tbsp. vegetable oil in a medium skillet over medium. Cook 4 garlic cloves, thinly sliced, and 1 tsp. cumin seeds, stirring, until garlic is golden brown and seeds are fragrant, 1–⏱️ 2 minutes. Transfer to a small bowl and let cool slightly; reserve skillet. Add juice of 1 lime, 2 tsp. sugar, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt to bowl and whisk dressing until sugar and salt are dissolved.
. vegetable oil, divided4 Tbsp. cumin seeds1 tspJuice of 1 lime. sugar2 tsp
2
Slice 2 English hothouse cucumbers (about 1½ lb. total), trimmed, on a deep diagonal into long ovals ¼" thick, then slice each oval into ½"-thick sticks. Place in a medium bowl and drizzle half of dressing over; toss to coat. Set cucumbers and remaining dressing aside.
English hothouse cucumbers (about 1½ lb. total), trimmed2
3
Heat remaining 2 Tbsp. vegetable oil in reserved skillet over medium. Add one 15-oz. can chickpeas, rinsed, patted dry (be careful as oil might spatter). Add ½ tsp. ground turmeric and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and cook, tossing occasionally, until chickpeas are golden brown and crisp, 7–⏱️ 9 minutes.
. vegetable oil, divided4 Tbsp15-oz. can chickpeas, rinsed, patted dry1
4
Transfer cucumbers to a platter, letting excess dressing drip back into bowl; discard dressing. Tuck 4 oz. feta, cut into thin slabs, around cucumbers, then break seeded crackers into smaller pieces and tuck around. Spoon chickpeas over, drizzle with reserved dressing, and top with some basil leaves.
. feta, cut into thin slabs4 oz
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