Cucumber Tomato Salad with Crispy Chickpeas & Feta

Cucumber Tomato Salad with Crispy Chickpeas & Feta
In our section Intuitive Eating with Kale and Caramel, blogger Lily Diamond presents plans intended to adjust the body and rouse the faculties.

Crispy Chickpeas
  • 1 15 ounce can cooked chickpeas, rinsed and drained
  • 2 teaspoons olive oil
  • 1 1/4 teaspoons ground coriander
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon sea salt, plus more to taste
  • 1 teaspoon red wine vinegar
  • fresh ground pepper, to taste
Cucumber-Tomato Salad
  • 3 small-medium Persian cucumbers, washed, trimmed, and roughly chopped (about 2 cups chopped)
  •  1 1/2 medium heirloom or roma tomatoes, washed, trimmed, deseeded, and roughly chopped tomatoes (about 1 1/2 cups chopped)
  • 1/2 cup loosely packed flat leaf parsley, chopped
  • 1/2 cup loosely packed mint leaves, chopped
  • 2 teaspoons olive oil
  • 1 teaspoon fresh lemon juice
  • 1/2 cup crumbled feta
  • flaky sea salt, to taste
  • fresh cracked pepper, to taste


  1. In a large frying pan, heat olive oil, coriander, and cumin over medium flame. Add chickpeas and stir to coat. Sprinkle with sea salt and cook until no liquid remains, stirring occasionally until chickpeas begin to brown. Add red wine vinegar and stir to coat. Add a few cracks of fresh ground pepper and continue to pan-fry until the chickpeas become as roasty as you’d like.
  2. In a large mixing bowl, combine chopped cucumbers, tomatoes, parsley, and mint. Drizzle with olive oil and lemon juice, and toss to combine. Add crumbled feta and gently stir. Finish with flaky sea salt and pepper to taste. Top with crispy chickpeas.
This article and recipe adapted from site

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