Roasted Chickpeas and Cucumber Salad
Elevate your salad game with this vibrant Roasted Chickpeas and Cucumber Salad—a perfect fusion of bold flavors and crunchy textures! Crispy, spiced chickpeas roasted to golden perfection add satisfying crunch, while fresh cucumbers, juicy cherry tomatoes, and zesty red onions bring a refreshing contrast. Tossed in a light, tangy lemon-honey dressing and finished with a touch of fresh parsley, this wholesome dish is as delicious as it is healthy. For a creamy twist, sprinkle some crumbled feta on top. Ready in just 40 minutes, this Mediterranean-inspired salad is ideal for meal prep, light lunches, or as a vibrant side dish for dinner. Packed with protein and brimming with fresh vegetables, it's a must-try recipe for anyone craving a nutritious, flavor-packed salad!
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Recipe Information
Ingredients
- 1 can (15 ounces) Canned chickpeas
- 2 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoons Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 large Cucumber
- 1 cup Cherry tomatoes
- 0.25 medium Red onion
- 0.25 cup Fresh parsley
- 1 Lemon
- 3 tablespoons Extra virgin olive oil
- 1 teaspoon Honey
- 0.25 cup Feta cheese (optional)
Instructions
Preheat the oven to 400°F (200°C).
Drain and rinse the canned chickpeas, then pat them dry with a clean kitchen towel.
Place the chickpeas on a baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle with smoked paprika, ground cumin, garlic powder, 0.5 teaspoons of salt, and black pepper.
Toss the chickpeas to coat evenly with the spices and bake for 20-25 minutes, stirring halfway through, until crispy and golden.
While the chickpeas are roasting, peel and dice the cucumber into bite-sized pieces.
Slice the cherry tomatoes in half and thinly slice the red onion. Chop the parsley finely.
In a small bowl, whisk together the juice of one lemon, 3 tablespoons of extra virgin olive oil, 1 teaspoon of honey, and 0.5 teaspoons of salt to make the dressing.
In a large bowl, combine the cucumber, cherry tomatoes, red onion, and parsley. Pour the dressing over the vegetables and toss gently to coat.
Let the roasted chickpeas cool slightly before adding them to the salad to maintain their crunch.
Optionally, sprinkle crumbled feta cheese on top for extra creaminess.
Serve immediately and enjoy your Roasted Chickpeas and Cucumber Salad!
Nutrition Facts
Calories |
352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 974 mg | 42% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 8.5 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 485 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
