Crunchy Cucumber and Roasted Chickpea Salad
This salad combines crisp, refreshing cucumber slices with crunchy roasted chickpeas, all tossed in a creamy ranch dressing. The dish features contrasting textures of crunch and moisture, appearing as vibrant, textured bites on the plate, perfect for a light and satisfying meal.
Equipment
- Baking sheet
- Mixing bowl
Ingredients
- 1 can (15 oz) chickpeas drained and rinsed
- 1 tbsp olive oil
- 1 tsp paprika optional, for roasted chickpeas
- 2 medium cucumbers sliced into rounds
- 1/2 cup ranch dressing
- 2 tbsp fresh herbs such as dill or parsley, chopped
- to taste salt and pepper
Instructions
- Preheat the oven to 400°F (200°C). Spread drained chickpeas on a baking sheet, drizzle with olive oil, sprinkle paprika, and toss to coat evenly. Roast until golden and crispy, about 20 minutes, shaking the pan halfway through.
- While the chickpeas roast, wash and thinly slice the cucumbers into rounds for a crisp, refreshing base.
- Once the roasted chickpeas are crispy and fragrant, remove them from the oven and let them cool slightly to crunch further.
- In a large mixing bowl, combine the cucumber slices, roasted chickpeas, and chopped fresh herbs. Toss gently to distribute evenly.
- Add the ranch dressing over the salad and toss again until everything is lightly coated and combined.
- Season the salad with salt and pepper to taste, adjusting as needed for balance and flavor.
- Serve immediately to enjoy the crunch of the chickpeas and the cool, crisp cucumbers with the creamy dressing.