This post may contain affiliate links. Please read my disclosure policy.
This Tomato Cucumber Salad with Crispy Cumin Chickpeas & Green Yogurt Dressing is my new favorite cucumber tomato salad to date. This vegetarian cucumber salad is made with fresh tomatoes and cucumbers, easy pickled onions, crunchy cumin roasted chickpeas, and paired with an amazing dairy-free yogurt dressing that is packed with herbs. Made in partnership with Silk Almondmilk Yogurt Alternative.
Cucumber Tomato Salad
I am excited to partner with Silk today for this recipe. We absolutely love using Silk Almondmilk Yogurt Alternative in our recipes! It’s creamy and mimics traditional yogurt perfectly, especially for yogurt dressing! There are five delicious flavors in single-serve cups which have 5-6g protein from California almonds. They also now have NEW Almondmilk 24oz tubs (Plain & Vanilla) which are great for a variety of occasions. All these products have 7-8g protein from California almonds and offer a smooth, creamy texture!
How do you make a tomato cucumber salad
This salad is:
- Flavorful
- Fresh
- Packed with a crunch
- Nutritious
- Great for a party
Use Silk’s store locator to find Silk Almond Dairy Free Yogurt Alternative in your area, and visit https://silk.com/spoonfulofsilk for a coupon!
How do you make crispy chickpeas:
- Pre-heat oven to 350 degrees. Line rimmed baking sheet with parchment paper.
- Drain and rinse chickpeas really well. Pour on to clean kitchen towel and rub chickpeas dry. The skins will start to loosen.
- Place dried chickpeas in large bowl leaving behind any skins. Add 1 tablespoon oil, salt and pepper and toss to coat. Place chickpeas on baking sheet and bake for 40 minutes.
- Place chickpeas back in bowl and toss to coat with remaining 1 tablespoon oil, cumin, garlic powder and lemon zest. Place back on baking sheet and continue baking for 5 minutes. Let cool.
If you like this salad recipe, you’ll also love these fresh salads:
- Grilled Sweet Potato Salad
- Melon Salad with Prosciutto
- Spicy Shrimp and Citrus Salad
- Arugula Salad with Mint Chia Dressing
Tomato Cucumber Salad with Crispy Chickpeas (& Green Yogurt Dressing)
Ingredients
For Crispy Chickpeas:
- 2-15 oz cans chickpeas
- 2 tablespoon oil divided
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Zest from 1 lemon
- For Quick Pickled Red Onion
- 1 large red onion sliced
- 3/4 cup red wine vinegar
- 1/4 cup water
- 1 teaspoon salt
- 1 teaspoon honey
- pinch whole peppercorns or red pepper flakes
- For Green Yogurt Dressing
- 1 1/2 cup Silk Almond Milk Plain Yogurt
- 3 garlic cloves
- 1/4 cup cilantro
- 1/4 cup dill
- 1/4 cup parsley
- 2 scallions roughly chopped
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cumin
- 1/2 teaspoon garlic powder
For Base Salad:
- 3 tomatoes rough chopped
- 1/2 large english cucumber or 1 cucumber sliced
- 1 cup roasted red pepper rough chopped
- 1 cup pickled red onion or pepperoncini see notes
- 1 scallion sliced
- 1 cup feta optional
Instructions
Make chickpeas:
- Pre-heat oven to 350 degrees. Line rimmed baking sheet with parchment paper.
- Drain and rinse chickpeas really well. Pour on to clean kitchen towel and rub chickpeas dry. The skins will start to loosen.
- Place dried chickpeas in large bowl leaving behind any skins. Add 1 tablespoon oil, salt and pepper and toss to coat. Place chickpeas on baking sheet and bake for 40 minutes.
- Place chickpeas back in bowl and toss to coat with remaining 1 tablespoon oil, cumin, garlic powder and lemon zest. Place back on baking sheet and continue baking for 5 minutes.
- Let cool.
Make Quick-Pickled Red Onion:
- Put 2 cups water in medium sauce pan and bring to boil.
- Place 3/4 cup vinegar, 1/4 cup water, salt, honey and peppercorns in mason jar.
- Once water has boiled, turn off heat and place in onion slices. Leave in hot water for 1 minute.
- Drain and using tongs place blanched onions inside mason jar.
- Place in refrigerator to cool at least 30 minutes.
Make Dressing:
- Place all ingredients in a blender and blend until dressing just starts to tint green.
Assemble Salad:
- Toss tomato, cucumber, roasted peppers, scallions, optional feta and 1 cup pickled onions and season to taste with sea salt and ground pepper.
- Add 1/3 cup of dressing and toss.
- When ready to serve top with crispy chickpeas.
Notes
- This salad taste phenomenal with the pickled red onion, but if you preferred to skip this step you can swap it out with pepperoncini.
- This salad is best served the day it is made, but if you prefer to make ahead for meal prep keep the chickpeas separate and add when ready to serve only to ensure crispness.
- Crispy chickpeas will keep for 5 days at room temperature in a sealed jar.
Nutrition
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
I’ve made these crispy chickpeas dozens of times over the past few years and feel bad that I’m just now leaving a review because they are such a major thing in our meal plan. I throw them on everything – salads, wraps, or just as a side. Always SO YUMMY! Thank you for such a great recipe!
Made this tonight as a 4th of July side and everyone loved it. The chickpeas with the pickled onion were out of this world! Will be making this one again!
On the 4th of July while waiting for steaks to smoke I was just browsing Instagram for fun when I saw this salad posted by Williams Sonoma. I had all the ingredients and it was tons more interesting than the usual roasted vegetables I always serve, so fast forward an hour or so and this was my “Star” side. So awesome! The family loved it and I’ll definitely be making it again. It made our meal very special, thank you so much!
This was so delicious! I made it with the pepperoncini substitution and it was awesome! Just the perfect light and fresh lunch! Thanks Lexi!!!!
I tried this because I’m loving cucumbers at the moment and it was delicious. The yogurt dressing was great. This is going to be a regular recipe in our home for summer..
SO glad you loved!
This salad is a beaut! ?
I want this salad for dinner!
This is so fresh and creative- I can’t wait to try this dairy alternative yogurt!
This salad has me ready for Summer! Love everything about it!
You know I’m loving everything about this gorgeous salad! The dairy free yogurt dressing looks so delicious! This is going to be on repeat for sure this summer!
Simple and tasty. And light. I’m trying to get in shape this spring. I’m training for a half marathon.