Crispy Chickpea, Cucumber & Feta Salad

Lunch · Salads

Crispy Chickpea, Cucumber & Feta Salad

Cool cucumber, salty feta and warm crisp chickpeas give this salad several textures at once. A garlic-cumin oil dressing ties it together, with seeded crackers tucked in just before serving.
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Serves
4 servings

Bring it to the table

About this recipe.

Cucumber and feta with turmeric-crisped chickpeas, cumin-garlic dressing and seeded crackers.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

Dressing

  • 2 tablespoons vegetable oil
  • 4 garlic cloves (thinly sliced)
  • 1 teaspoon cumin seeds
  • 1 lime (juice)
  • 2 teaspoons sugar
  • 2 teaspoons Diamond Crystal kosher salt (or 1 1/4 teaspoons Morton for the base recipe)

Salad

  • 2 English cucumbers (about 1 1/2 pounds total, trimmed)

Chickpeas

  • 2 tablespoons vegetable oil
  • 15 oz canned chickpeas (rinsed and thoroughly patted dry)
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon Morton for the base recipe)

Salad

  • 4 oz feta (cut into thin slabs)
  • seeded crackers (for serving)
  • basil leaves (for serving)

Save half the dressing

The cucumber releases water as it stands. Reserving some dressing keeps a stronger, fresher drizzle for finishing the platter.

At the table

Serve immediately while the chickpeas are crisp and the cucumbers cool.

The cooking plan

How to make Crispy Chickpea, Cucumber & Feta Salad.

  1. Heat the dressing oil over medium heat in a skillet. Stir the garlic and cumin seeds for 1–2 minutes, until the garlic is golden. Transfer the oil and aromatics to a bowl and cool slightly. Whisk in the lime juice, sugar and dressing salt.

  2. Cut the cucumbers on a deep diagonal into 1/4-inch ovals, then cut the ovals into sticks. Toss with half the dressing and set aside.

  3. Heat the remaining oil in the skillet over medium heat. Carefully add the dry chickpeas, turmeric and chickpea salt. Cook for 7–9 minutes, tossing occasionally, until golden and crisp.

  4. Lift the cucumbers onto a platter, letting excess liquid drain back into their bowl. Arrange feta and broken crackers around them. Add the chickpeas, drizzle with the untouched remaining dressing and finish with basil.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Crispy Chickpea, Cucumber & Feta Salad

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Cucumber and feta with turmeric-crisped chickpeas, cumin-garlic dressing and seeded crackers.
Print Recipe
Servings: 4 servings
Course: Lunch, Salad
Cuisine: Mediterranean-inspired
Ingredients Equipment Instructions Notes

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Ingredients
  

Dressing
  • 2 tablespoons vegetable oil
  •  
    4 garlic cloves thinly sliced
  •  
    1 teaspoon cumin seeds
  • 1 lime juice
  •  
    2 teaspoons sugar
  •  
    2 teaspoons Diamond Crystal kosher salt or 1 1/4 teaspoons Morton for the base recipe
Salad
  •  
    2 English cucumbers about 1 1/2 pounds total, trimmed
Chickpeas
  • 2 tablespoons vegetable oil
  •  
    15 oz canned chickpeas rinsed and thoroughly patted dry
  •  
    ½ teaspoon ground turmeric
  •  
    1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton for the base recipe
Salad
  •  
    4 oz feta cut into thin slabs
  •  
    seeded crackers for serving
  •  
    basil leaves for serving

Equipment

Large skillet
Knife and cutting board
Mixing bowl
Wire whisk
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the dressing oil over medium heat in a skillet. Stir the garlic and cumin seeds for 1–2 minutes, until the garlic is golden. Transfer the oil and aromatics to a bowl and cool slightly. Whisk in the lime juice, sugar and dressing salt.
  2. Cut the cucumbers on a deep diagonal into 1/4-inch ovals, then cut the ovals into sticks. Toss with half the dressing and set aside.
  3. Heat the remaining oil in the skillet over medium heat. Carefully add the dry chickpeas, turmeric and chickpea salt. Cook for 7–9 minutes, tossing occasionally, until golden and crisp.
  4. Lift the cucumbers onto a platter, letting excess liquid drain back into their bowl. Arrange feta and broken crackers around them. Add the chickpeas, drizzle with the untouched remaining dressing and finish with basil.

Notes

Dry the rinsed chickpeas well before frying to reduce splattering and help them crisp.
Add crackers and chickpeas close to serving.

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