Mediterranean Cucumber Salad Recipe With Crispy Chickpeas & Creamy Feta Dressing by Jan Mostrom


Mediterranean Cucumber Salad Recipe With Crispy Chickpeas & Creamy Feta Dressing

I've been slightly obsessed with English and Persian cucumbers lately. I'm constantly trying new ways to make them into delicious salads – and this cucumber salad is one of my favorites! The addition of the crispy baked chickpeas adds a bit of crunchy spice to this wonderful summer salad!

Here is your shopping list for this cucumber and chickpea salad recipe: English or Persian cucumbers, fresh mint leaves, fresh dill, feta cheese, olive oil, lemons, Greek seasoning or dried oregano, garlic, red onion and crispy chickpeas. All fresh and wholesome ingredients!

Serve this cucumber salad as a side dish with your favorite protein or for lunch or a light vegetarian dinner. If you need some meat with your meal, add some cooked chicken breast, shrimp or even salmon.

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Cuisine: American
Prep Time: 15 minutes

Cook Time: 30 minutes (if roasting chickpeas)
Total Time: 15 or 45 minutes 
Servings: 4

Ingredients

  • 2 English cucumbers or 6 Persian cucumbers, washed and sliced thinly
  • 1 teaspoon salt (divided)
  • 3/4 cup mint leaves (divided)
  • 3/4 cup crumbled feta cheese (divided)
  • 1/3 cup olive oil
  • zest and juice from 1 lemon
  • 1 teaspoon Greek seasoning
  • 2 garlic cloves
  • 1/4 cup fresh dill
  • 1/2 cup red onion, sliced thinly, or pickled red onion (see Recipe Notes)
  • 1/2 cup crunchy chickpeas (see Recipe Notes)

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Recipe Notes

  • Pickle your own onion by slicing it thin, almost cover in white, apple cider or white wine vinegar and 2 tablespoons of sugar and finish covering it with water. Let sit for 30 minutes or up to two weeks in a tightly covered container in the refrigerator.
  • You can use dried oregano or Mediterranean seasoning if you don't have Greek seasoning.

Here's how to make it: 

  1. If you are going to make your own crispy chickpeas, put them into the oven to roast.
  2. Combine cucumbers and 1/2 teaspoon salt in a mixing bowl. Set aside.
  3. Make dressing by combining 1/2 cup mint,1/2 cup feta, lemon zest and juice, garlic,1/2 teaspoon salt and Greek seasoning in a blender or food processor. Pulse to combine.
  4. Drain any liquid from the cucumber mixture. Add onions, dill, parsley, the rest of the mint and about 1/2 of the dressing. Mix to combine.
  5. Top with the crunchy chickpeas and extra dressing, if desired, and enjoy!

Recipe cooking times and servings are approximate. To ensure image quality, we may occasionally use stock photography. Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.

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bepositive
All kinds of great things in this salad.
Elisa Schmitz
I'm loving all of your summer salads, Jan Jennison Mostrom . This one is especially fun with those crunchy chickpeas! #yum

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