Cucumber Salad with Crispy Chickpeas
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The Defined Dish · by Alex★ 4.8 (16)

Cucumber Salad with Crispy Chickpeas

NUTRITION · PER SERVING41M COOK
CAL 20%·PRO 20%
CARBS 30G30% OF CAL
8G FIBER9G SUGAR12G OTHER
FAT 29G66% OF CAL
6G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A refreshing Mediterranean salad of crispy roasted chickpeas with fresh cucumber, avocado, tomatoes, and herbs dressed in lemon and balsamic vinegar. Hearty and satisfying as a side or light main.

sidemediterraneansaladbeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 15 oz can garbanzo beans
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon Kosher salt
  • ½ teaspoon fresh ground black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • 6 mini cucumbers, (halved lengthwise and sliced thin)
  • ¼ cup extra virgin olive oil
  • ½ small ripe avocado
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons white balsamic vinegar ((sub white wine vinegar))
  • ¼ cup fresh dill leaves, (roughly chopped, plus more for garnish)
  • ¼ cup fresh parsley leaves, (roughly chopped)
  • 2 garlic cloves
  • ½ teaspoon Kosher salt, (or to taste)
  • 2 ounces feta
  • 2-3 tablespoons freshly torn mint leaves
PREP
—
SODIUM
907MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.