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!

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 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.

3. Serve and eat.

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