Cucumber Tomato Mint Chickpeas (Printable)
Fresh Mediterranean bowl with crisp vegetables, fragrant herbs, and golden spiced chickpeas for satisfying crunch.
# What You’ll Need:
→ Toasted Chickpeas
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 tbsp olive oil
03 - 1/2 tsp smoked paprika
04 - 1/2 tsp ground cumin
05 - 1/4 tsp salt
06 - 1/4 tsp black pepper
→ Salad
07 - 2 medium cucumbers, diced
08 - 2 cups cherry tomatoes, halved
09 - 1/4 small red onion, finely sliced
10 - 1/2 cup fresh mint leaves, coarsely chopped
11 - 1/4 cup fresh parsley, chopped
→ Dressing
12 - 3 tbsp extra virgin olive oil
13 - 2 tbsp freshly squeezed lemon juice
14 - 1 tsp Dijon mustard
15 - 1 garlic clove, finely minced
16 - 1/2 tsp salt
17 - 1/4 tsp black pepper
# How-To Steps:
01 - Preheat the oven to 400°F.
02 - Pat the chickpeas completely dry with paper towels. Toss with olive oil, smoked paprika, cumin, salt, and black pepper until evenly coated. Spread on a baking sheet in a single layer.
03 - Roast chickpeas for 15 minutes, stirring halfway through, until golden brown and crispy. Remove from oven and set aside to cool completely.
04 - In a large mixing bowl, combine diced cucumbers, halved cherry tomatoes, sliced red onion, chopped mint, and parsley.
05 - In a small bowl, whisk together extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until fully emulsified and smooth.
06 - Pour the dressing over the vegetable mixture. Toss gently but thoroughly to ensure all ingredients are evenly coated.
07 - Top the dressed salad with cooled toasted chickpeas immediately before serving to preserve their crunch. Serve at room temperature or chilled.
# Expert Advice:
01 -
- The toasted chickpeas transform an ordinary salad into something crave-worthy and substantial
- Every bite delivers this incredible dance of cool herbs and warm spices
02 -
- Damp chickpeas will steam instead of roast, so dry them thoroughly
- The chickpeas lose their crunch quickly in the dressing, so add them right before serving
03 -
- Double the chickpeas and keep some on hand for snacking
- Leftover salad without chickpeas keeps for a day in the fridge