Let cold and bountiful summer cucumbers be the centerpiece of your next too-hot-to-cook meal. Thickly cut matchsticks get coated in a garlic cumin dressing before getting topped with crisped turmeric chickpeas. Slabs of salty feta (any other crumbly cheese like queso fresco or Cotija would also work) and crunchy seeded crackers bring heft to this personality-filled salad.
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What you’ll need
Stainless Steel Mixing Bowls
$26 At Amazon
Citrus Juicer
$20 $15 At Amazon
Medium Skillet
$50 At Amazon
Whisk
$10 At Amazon
Can Opener
$14 At Amazon
Recipe information
Yield
4 servings
Ingredients
4
4
1
2
3
2
1
½
4
Preparation
Step 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.
Step 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.
Step 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.
Step 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.
How would you rate Crispy Chickpea and Cucumber Salad?
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Reviews (29)
Back to TopThis is a great base of a recipe. Changes: I added no sugar, and far less salt that this recipe had. Used small Persian cucumbers, diced. Added about 2 tsp zaatar to oil, either instead of or in addition to the cumin seeds.
Veg cook
Chicago, Il
12/13/2023
Excellent! Served this over baby spinach and forego the crackers/basil. Great side dish. I used ground cumin and didnt get the chickpeas all the way to "crisp" but my husband and I enjoyed it. BTW the chickpeas didn't have to be dry -just well strained.
Anonymous
Beaufort, SC
7/8/2023
We are told to discard the dressing because after marinating the cucumbers in it, it will be too watery; the salt will pull moisture out of the cukes, which is what makes them crisp.
Old and feisty
Louisville KY
6/26/2023
I don't know why people can't simply say they do not like an ingredient, rather than using such coarse language. It does nothing for a review - we all have likes and dislikes - keep it simple!
Helene
Philadelphia, PA
6/20/2023
I do not eat cheese, especially not feta. It smells vile and tastes like it smells! Instead, I used just a dab of cream cheese! I wish chefs would stop their love affair with feta!
nona
Palm Beach Gardens, Florida
6/6/2023
With the feta, gets real salty, real fast. Otherwise, nice mix with the crispy chickpeas and crunchy cukes
A cook from Buffalo
Buffalo, NY
8/30/2022
SO good!!
Allie
Philly
8/20/2022