Cooking How To Lifestyle Recipes

Tasting Tuesday: Cucumber Tomato Salad with Crispy Chickpeas and Feta

Ahhh, SUMMER SALADS!! So good, right?? It’s going to be in the 90’s all week in Indianapolis and with the combination of the heat and general feelings of relaxation, I am not wanting a hot meal at the end of every day. Husband and I have been experimenting with some new summer salads to get away from our hum drum usual salad mix of romaine and tomatoes.

This recipe was a Pinterest find from the SONIMA blog and I cooked it up for Memorial Day celebrations with my in-laws. It’s VERY pretty, has a delightful refreshing flavor, AND involves chickpeas! Chickpeas are the best! I found this recipe to serve 6 as a side dish or 2 as a main. Enjoy!

cucumber-tomato-salad-crispy-chickpeas-feta-sonima-kale-caramel
Photo by SONIMA

Here’s what you need:

  • 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
  • 3 small-medium Persian cucumbers, washed, trimmed, and roughly chopped (about 2 cups chopped)
  • 1 1/2 medium heirloom or roma tomatoes, washed, trimmed, 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

And here’s what you do!

  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 untilΒ 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.

  3. Serve and eat. 

Let me know what you think! Any other summer salads we should be trying?

Lindsay Sig

 

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14 comments on “Tasting Tuesday: Cucumber Tomato Salad with Crispy Chickpeas and Feta

  1. Christian

    The toasted chickpeas just sound tasty on their own!

    Like

  2. OMW ! I seriously could eat that salad right now. It sounds so divine. Totally my kind of salad. πŸ™‚

    Liked by 1 person

  3. Looks so tasty! A nice healthy alternative to all the food I am devouring at the moment 😊

    Liked by 1 person

  4. Look forward to summer in a few months to try this!

    Liked by 1 person

  5. Sounds very tasty! This recipe is really helpful for me, as I have no clue how to incorporate chickpeas in my diet. Should try this out soon haha ❀

    Like

  6. Whoa, that sounds delicious. I am a huge fan of chickpeas and will have to try this. How will I know when the chickpeas are toasted enough?

    Like

    • Good question! I toasted them until all the oil was absorbed and they turned brown. They won’t be super crunchy, but they’ll be lightly crispy on the outside and still somewhat soft inside. I just tried one and stopped when I thought it tasted good. πŸ™‚ Enjoy!

      Like

  7. It sounds great πŸ™‚ I am definitely going to try it. Thank you for sharing! πŸ™‚

    Like

  8. I’m going have to try this 😊 You and your readers may enjoying this garbanzo salad receipe
    https://reallifeofanmsw.com/2017/01/24/winter-be-damn-were-having-summer-salad
    Here is also some great salad ideas for these hot days😎
    https://reallifeofanmsw.com/?s=Salad

    Like

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