Tomato Cucumber Salad with Crispy Chickpeas (& Green Yogurt Dressing)

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

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!

Dairy Free Yogurt Salad Dressing Recipe

How do you make a tomato cucumber salad

This salad is:

  • Flavorful
  • Fresh
  • Packed with a crunch
  • Nutritious
  • Great for a party

How do you make a tomato cucumber salad ingredients

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!

Dairy Free Yogurt Salad Dressing

How do you make crispy chickpeas:

  1. Pre-heat oven to 350 degrees. Line rimmed baking sheet with parchment paper.
  2. Drain and rinse chickpeas really well. Pour on to clean kitchen towel and rub chickpeas dry. The skins will start to loosen.
  3. 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.
  4. 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.

Tomato Cucumber Salad with Crispy Roasted Chickpeas

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Tomato and Cucumber Salad with Crispy Chickpeas and Green Yogurt Dressing


Yields 4
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes



Author: Lexi

Ingredients

For Crispy Chickpeas

  • 2-15oz 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

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)

Directions

Make chickpeas: 

  1. Pre-heat oven to 350 degrees. Line rimmed baking sheet with parchment paper.
  2. Drain and rinse chickpeas really well. Pour on to clean kitchen towel and rub chickpeas dry. The skins will start to loosen.
  3. 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.
  4. 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. 
  5. Let cool.

Make Quick-Pickled Red Onion:

  1. Put 2 cups water in medium sauce pan and bring to boil.
  2. Place 3/4 cup vinegar, 1/4 cup water, salt, honey and peppercorns in mason jar.
  3. Once water has boiled, turn off heat and place in onion slices. Leave in hot water for 1 minute.
  4. Drain and using tongs place blanched onions inside mason jar.
  5. Place in refrigerator to cool at least 30 minutes.

Make Dressing:

  1. Place all ingredients in a blender and blend until dressing just starts to tint green.

Assemble Salad: 

  1. Toss tomato, cucumber, roasted peppers, scallions, optional feta and 1 cup pickled onions and season to taste with sea salt and ground pepper.
  2. Add 1/3 cup of dressing and toss.
  3. When ready to serve top with crispy chickpeas.

Recipe Notes

  1. This salad taste phenomenal with the pickled red onion, but if you preferred to skip this step you can swap it out with pepperoncini.
  2. 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.
  3. Crispy chickpeas will keep for 5 days at room temperature in a sealed jar.

Nutrition

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This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

11 comments
March 30, 2018

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11 Responses

  1. 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..

    5.0 rating

  2. This was so delicious! I made it with the pepperoncini substitution and it was awesome! Just the perfect light and fresh lunch! Thanks Lexi!!!!

    5.0 rating

  3. 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!

    5.0 rating

  4. 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!

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Author: Lexi

Ingredients

Directions

Recipe Notes


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