Salads
Crunchy Chickpea Cucumber Salad with Citrus Dressing
A refreshing salad featuring crunchy cucumbers and crispy roasted chickpeas tossed in a bright citrus dressing, perfect for a light meal or side dish.
Prep15 min
Cook20 min
Rest / chill0 min
Total35 min
Yield4 servings
Gather your ingredients
Ingredients
Check off items as you go. US customary measures.
One step at a time
Let’s make it
- Preheat oven to 400°F. Toss dried chickpeas with olive oil, cumin, salt, and pepper on a baking sheet.
- Roast chickpeas for 18-20 minutes, stirring halfway, until crispy. Remove and cool.
- In a large bowl, combine diced cucumbers, red onion, and parsley.
- Whisk together lemon juice, orange juice, honey, and olive oil to make dressing.
- Add cooled chickpeas and dressing to the bowl with vegetables. Toss to combine and serve.
A little kitchen know-how
Roast chickpeas until golden and crispy for best texture, stirring halfway through roasting.
Storage & leftovers
Store salad and dressing separately in airtight containers in refrigerator for up to 2 days. Toss just before serving.
Cooking times are estimates; check doneness. See safe cooking temperatures and food storage guidance. Check ingredient labels for allergens.