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

If you like this salad recipe, you’ll also love these fresh salads:

Tomato and Cucumber Salad with Crispy Chickpeas and Green Yogurt Dressing

Prep Time 00:20 Cook Time 00:45 Total Time 1:05 Yields 4

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.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

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

Southwestern Hummus Dip

Southwestern Baked Hummus Dip [vegetarian] | Lexi's Clean Kitchen

This Baked Southwestern Hummus dip is going to be your new favorite part appetizer! Hummus is baked with a topping of southwest style veggies and cheese and serve warm! It’s a crowd-pleasing dip that is sure to be on repeat for all of your parties.

Southwest hummus with toppings in a baking dishSouthwestern Hummus Dip

If you love southwestern flavors, this Southwestern Hummus Dip is for you! It is such a fabulous vegetarian dip for entertaining or to enjoy as a snack! If you haven’t made my first hummus dip and you are skeptical about baked hummus, I promise, it is so so good.

Veggies, beans, and spices; cooked to perfection! Baked hummus is my new go-to game day dip because it is so easy to make and is perfect for prepping ahead of time. I throw it all together and top it with cheese, then cover and refrigerate until ready for baking. Simply bake, add your garnishes, and serve!

Check out these other hummus recipes:

A scoop of baked hummus on a tortilla chip

If you like this appetizer, check out these others:

Southwestern Hummus Dip

Prep Time 10 minutes Cook Time 20 minutes Total Time 0:30 Serves 6

Ingredients

  • 1 teaspoon avocado oil
  • 1 yellow onion, diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 can black beans, strained and washed well
  • 2 cups spinach
  • 1/2 teaspoon cumin, more to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon sea salt, more to taste
  • 1/2 teaspoon paprika
  • 1/4 teaspoon chili powder, more to taste
  • 2 ears fresh corn, cooked (we boiled ours for 5 minutes)
  • 2-10 ounce tub of Sabra hummus

Garnishes

  • 1 cup sharp cheddar cheese, more as desired
  • 1/2 cup scallions, thinly sliced
  • 1 red onion, diced

For Dipping

  • tortilla chips
  • 2 cucumbers, sliced thinly for dipping
  • 1 carrot, sliced thinly for dipping

Directions

  1. Preheat oven to 350ºF.
  2. Heat the oil in a large skillet over medium-high heat.
  3. Add the onions, peppers, and spices to the skillet. Sauté until the onions are translucent and the peppers start to soften about 3-5 minutes.
  4. Add the black beans, corn, and spinach and sauté until the spinach just starts to wilt. Take off heat and set aside.
  5. Pour hummus into an 8x8 baking dish. Spread evenly.
  6. Pour in black bean mixture and spread evenly.
  7. Bake for 15-20 minutes until cheese is melted and golden.
  8. Top with garnishes and serve warm with cut-up vegetables and tortilla chips!
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

How To Make Fresh Tomato Sauce With Summer Tomatoes

How To Make Tomato Sauce [low-carb, whole30 compliant, grain-free, paleo-friendly, no added sugar] | Lexi's Clean Kitchen

Have an abundance of tomatoes right now? The perfect way to use them up is to make Tomato Sauce from Fresh Tomatoes! This Freezer Friendly Tomato Sauce is a labor of love, but so so worth it! The perfect way to make use of all of these fresh tomatoes during tomato season!

How To Make Fresh Tomato Sauce With Summer TomatoesTomato Sauce From Fresh Tomatoes Recipe

This time of year is one of my favorites. Tomatoes on EVERYTHING. A few years ago I visited tomato farms and really gained an appreciation for them. So many variations, so many flavor profiles. I can eat the little grape tomatoes like candy, no joke. Plus, they are gorgeous, too!

How To Make Fresh Tomato Sauce With Summer Tomatoes

How to Make Homemade Tomato Sauce

  1. First you’ll want to process the fresh tomatoes, if using! You’ll need to take the skin off, core them and puree or mash them down.
  2. Then you’ll sauté your aromatics, or the onion and garlic.
  3. Add in your spices and toast them until they are fragrant and have released there oils.
  4. Then add in those fresh tomatoes and cook low and slow for at least two hours!
  5. You can use the sauce immediately or storage for later!

How To Make Fresh Tomato Sauce With Summer Tomatoes

How to Take the Skins off of Fresh Tomatoes

Probably the trickiest part of making fresh tomato sauce from fresh tomatoes is taking off the skin! It isn’t a hard process, but it does add an extra step.

To take the skin off of fresh tomatoes you’ll need to blanch the tomatoes in boiling water. Once that is down the skin will peel right off! To blanch them: Fill a large pot with water and bring to a boil over high heat. Working in batches, drop the tomatoes in the water for 1 minute. Carefully take tomatoes out and place in a large bowl. Let tomatoes cool. Once cool, carefully peel off skins.

How To Make Fresh Tomato Sauce With Summer Tomatoes

SO, while it’s a little bit of a process, it’s for sure worth it. It’ll be some of the best tomato sauce you’ve ever had. Plus, you’ll feel good knowing you didn’t waste those farm fresh tomatoes! Can it if you’d like, or if you’re lazy like me… go for the freezer option!

How To Make Fresh Tomato Sauce With Summer Tomatoes

If you like this tomato recipe, check out these others:

How To Make Tomato Sauce

Prep Time 15 minutes Cook Time 2 hours Total Time 2:15 Yields 5 cups

Ingredients

  • 10-11 pounds fresh heirloom tomatoes, or any tomatoes of choice
  • 1 tablespoon extra-virgin olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 2 teaspoons sea salt, more to taste
  • 2 teaspoons black pepper, more to taste
  • 1 teaspoon dried basil, more to taste
  • 1 teaspoon dried oregano, more to taste
  • Optional: 1 4.5-ounce can tomato paste
  • Optional: 1 tablespoon lemon juice, 1/4 cup lemon juice if canning!

Directions

  1. Fill a large pot with water and bring to a boil over high heat. Working in batches, drop the tomatoes in the water for 1 minute. Carefully take tomatoes out and place in a large bowl. Let tomatoes cool. Once cool, carefully peel off skins.
  2. Core the tomatoes and place in a food processor or blender. Puree until smooth, or pulse until desired consistency is reached if you want a chunkier sauce. Set aside.
  3. In a large pot, heat extra-virgin olive oil over medium-high heat. Add onions and garlic. Sauté until onions are translucent.
  4. Add in dried basil, dried oregano, salt, and pepper. Stir for 30 seconds, just until fragrant. Pour in tomato puree and stir well.
  5. Bring the mixture to a simmer and let cook for 2 hours, or until thickened and reduced. Add lemon juice if using. Taste and adjust seasoning as desired.
  6. Take sauce off heat and cool down to room temperature. Pour into freezer friendly plastic containers and freezer!

Recipe Notes

*Tomato sauce will last in the freezer for 4-6 months.

*Feel free to can this tomato sauce instead of freezing it! If you do so, make sure to take out the extra-virgin olive oil from this recipe. Oil is known to higher the probability of potential strains of botulism when canning. Also, make sure to up the amount of lemon juice to 1/4 cup! The lemon juice will increase the acidity in this sauce to safe levels for canning.

Here is a great go-to recipe when wanting to can your tomato sauce:

  • 10-11 pounds tomato, skinned and pureed
  • 2 teaspoons sea salt, more to taste
  • 2 teaspoons black pepper, more to taste
  • 1 teaspoon dried basil, more to taste
  • 1 teaspoon dried oregano, more to taste
  • 1/4 cup lemon juice

Place all ingredients into a large saucepan. Bring to a boil over medium-high heat. Lower heat to medium-low and simmer until thick. Taste and adjust seasoning as needed! Let cool.

Pour into sterilized canning jars and twist on sterilized lids until very secure. Place jars in a pot of boiling water for 30 minutes. Let cool completely on the counter. Make sure that the lids have sealed completely. If the lid pops up when pressed, the canning process did not work properly. Store in your pantry for up to one year!

 

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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

 

Tomato, Potato, & Leek Gratin with Eggs

Last week I spent a few days in Atlanta with Tuttorosso Tomatoes, some amazingly talented bloggers and authors, and chef Hugh Acheson. It was wonderful and SO delicious! Hugh made a Potato Leek Gratin that was really just a perfect dish. I decided I must recreate a dish with my little spin on it for you. 

atlanta2

A little love to all the wonderful ladies I met! Hi Julie, Andie, and Paula (pictured)– and the rest of the gang! And a big thanks to Tuttorosso tomatoes for hosting!


 

Now, I took some of Hugh’s gratin recipe and turned it into my own. My new obsession: LEEKS. And they’re so in season right now. So go, go, go buy those leaks. They are kind of like onions but more mild. I love the flavor. I also ditched the cream because dairy, and added eggs because protein. What I also love is you can play around with herbs. What you love and/or what you have on hand. Basil or parsley would be wonderful in this.

This dish would make a perfect breakfast anytime. It’s easy to whip up and impressive enough for weekend guests! 

Potatoleekskillet

Potatoleekskillet2

 

Tomato, Potato, & Leek Gratin with Eggs
Serves 2
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 2 tablespoons grass-fed butter
  2. 2-3 leeks, sliced
  3. 5 medium potatoes (can sub sweet potatoes if you'd like)
  4. 2 tablespoons extra-virgin olive oil (code LEXI for 10% off) or avocado oil
  5. 1 teaspoon fine sea salt
  6. 1/2 teaspoon pepper
  7. 1/2 teaspoon paprika
  8. 1 28 oz. can peeled plum tomatoes
  9. 2-4 eggs
  10. Optional: 1/3 cup freshly grated parmesan cheese
Instructions
  1. Preheat oven to 400°
  2. In a skillet heat oil and cook leeks for 8-10 minutes, until sweating and cooked down- remove and set aside
  3. Using a mandoline or just a knife, slice potatoes or sweet potatoes thin (1/8 inch thick)
  4. Transfer to a bowl and toss with olive oil, salt and pepper
  5. Drain tomatoes leaving 1/2 of the sauce in the can
  6. Roughly chop tomatoes and place in a small saucepan
  7. Heat for 5 minutes then turn off heat, sprinkle with additional 1/2 teaspoon sea salt and 1/4 teaspoon pepper
  8. In a cast-iron pan, pie plate, or casserole dish, begin layering
  9. Layer with 1/3 of the potato slices, in a circle until cover
  10. Cover potatoes with leeks, then spread a 1/3 of the tomato mixture over that
  11. Repeat until your dish is filled
  12. Add 1/2 of the optional parmesan cheese and sprinkle the paprika on top, bake for 35 minutes
  13. Remove from the oven, crack eggs on top, add additional other 1/2 of the parmesan cheese
  14. Bake for an additional 10-15 minutes, or until cheese is bubbling and top is golden
  15. Garnish with any additional herbs of choice, sprinkle of paprika, and serve hot
Adapted from Chef Hugh Acheson
Adapted from Chef Hugh Acheson
Lexi's Clean Kitchen https://lexiscleankitchen.com/

Potatoleekskillet3

 

Potatoleekskillet4

Do you ever cook with leeks?!

Tomato, Potato, & Leek Gratin with Eggs

Prep Time 10 min Cook Time 40 min Total Time 0:50

Ingredients

Directions

  • Preheat oven to 400°
  • In a skillet heat oil and cook leeks for 8-10 minutes, until sweating and cooked down- remove and set aside
  • Using a mandoline or just a knife, slice potatoes or sweet potatoes thin (1/8 inch thick)
  • Transfer to a bowl and toss with olive oil, salt and pepper
  • Drain tomatoes leaving 1/2 of the sauce in the can
  • Roughly chop tomatoes and place in a small saucepan
  • Heat for 5 minutes then turn off heat, sprinkle with additional 1/2 teaspoon sea salt and 1/4 teaspoon pepper
  • In a cast-iron pan, pie plate, or casserole dish, begin layering
  • Layer with 1/3 of the potato slices, in a circle until cover
  • Cover potatoes with leeks, then spread a 1/3 of the tomato mixture over that
  • Repeat until your dish is filled
  • Add 1/2 of the optional parmesan cheese and sprinkle the paprika on top, bake for 35 minutes
  • Remove from the oven, crack eggs on top, add additional other 1/2 of the parmesan cheese
  • Bake for an additional 10-15 minutes, or until cheese is bubbling and top is golden
  • Garnish with any additional herbs of choice, sprinkle of paprika, and serve hot
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Tomato Jalapeño Salmon Burgers

    Since we moved into our home in June, and now have a porch with a nice grill on it, you can bet I’ll be out there grilling as long as I can. I’ll likely get a heat lamp to extend the season, that’s for sure. I love all burgers, but especially Salmon burgers. They are packed with nutrients, and you can customize the flavors in totally different ways. Since my trip to the Muir Glen Farms I am even more into tomatoes then before, and these burgers give just a touch of that delicious flavor.

    Tomato Jalapeño Salmon Burgers

    These burgers have just the right amount of flavor. They are bursting with scallions, jalapeños, and fresh garlic- and go fantastic with some homemade guacamole and fixins’, if you ask me!

    Tomato Jalapeño Salmon Burgers

    Tomato Jalapeño Salmon Burgers

     

    Disclosure: This is a sponsored post with Muir Glen Organic Tomatoes. I was compensated  for the time spent developing this recipe. All opinions expressed on Lexi’s Clean Kitchen are always my own. My sponsors help make this blog possible!

    Tomato Jalapeño Salmon Burgers

    Prep Time 8 min Cook Time 10 min Total Time 0:18 Yields 4

    Ingredients

    Toppings of choice

    • Homemade guacamole
    • Roasted red peppers
    • Lettuce
    • Tomato
    • Onion
    • Scallions

    Directions

    Recipe Notes

    1. *Cooking time will vary based on thickness of burgers
    2. The addition of sun dried tomatoes in these burgers would be fantastic
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Sweet & Smoky BBQ Sauce

    Everybody should have an easy BBQ sauce recipe that they can use whenever the mood strikes! This super simple Sweet & Smoky BBQ Sauce contains no refined sugars, is paleo friendly and takes under 20 minutes to put together!

    Paleo BBQ sauce in a jarBBQ Sauce Recipe

    Homemade BBQ Sauce is surprisingly easy to make once you have the right formula! We love our Sweet & Smoky BBQ because it’s so simple to make and is a great sauce for so many dishes! For this recipe all you need to do is add all of your ingredients to a pot and simmer away!

    Usually barbecue sauces you buy at the store are laden with hard-to-pronounce ingredients and so much sugar. While our recipe has sugar because we like it sweet, we opt for a cleaner alternative and use refined-sugar-free coconut sugar. We also skip the addition of ketchup and use a mix of tomato paste and tomato sauce to get the Sweet & Smoky BBQ Sauce just right.

    barbecue baked chicken

    Paleo Barbecue Sauce Ingredients

    What I love most about this recipe is how much control you have over the ingredients for this homemade BBQ sauce. While I’ve got nothing against ketchup, unless you are buying a really high-quality brand there can be some suspect ingredients in it. So we ditched the traditional ketchup and instead use tomato sauce and tomato paste! We’re using coconut sugar here, to keep this refined-sugar-free, but if you didn’t have that on hand you could swap it with maple syrup or even organic brown sugar.

    • Tomato Sauce (buy organic, if you can!)
    • Tomato Paste
    • Apple Cider Vinegar
    • Coconut Sugar
    • Worcestershire sauce
    • Molasses
    • Garlic Powder
    • Ground Mustard
    • Smoked Paprika
    • Paprika
    • Cayenne (optional)
    • Onion powder
    • Salt and Pepper

    Homemade barbecue Sauce being brushed on ribs

    This Sweet & Smoky BBQ Sauce would be perfect on:

    If you like this DIY recipe, check out these others:

    Sweet & Smoky BBQ Sauce
    Write a review
    Print
    Prep Time
    5 min
    Cook Time
    15 min
    Total Time
    20 min
    Prep Time
    5 min
    Cook Time
    15 min
    Total Time
    20 min
    Ingredients
    1. 1 15 oz. can Muir Glen Organic Tomato Sauce
    2. 1 6 oz. can Muir Glen Organic Tomato Paste
    3. 1/3 cup apple cider vinegar
    4. 1/2 cup coconut palm sugar
    5. 1 tbsp Worcestershire sauce* (can omit if you can't find a nice clean one in your grocery store)
    6. 1 tbsp molasses or raw honey (use molasses for extra dark coloring)
    7. 1 tsp ground mustard
    8. 1 tsp smoked paprika**
    9. 1 tsp paprika
    10. 1/2 tsp hot sauce (use 1 tsp if you like more of a kick)
    11. 1 1/2 tsp garlic powder
    12. 1 tsp onion powder
    13. 1/2 tsp Himalayan sea salt
    14. 1/2 tsp freshly ground pepper
    15. Optional: 1 tsp cayenne
    Instructions
    1. 1. Place all ingredients into a large pot (it will splatter slightly, so avoid using a small pot), and mix well to combine
    2. 2. Bring to a boil then reduce heat and let simmer for 10 minutes
    3. 3. Taste and adjust spices to your liking
    Notes
    1. *Worcestershire sauce often contains soy, wheat, and sugar, if you can't find a clean brand in your store, omit and add an additional 1/2 tbsp of molasses
    2. **Smoked paprika gives this BBQ sauce it's nice smoky flavor!
    3. Yields roughly two cups!
    Lexi's Clean Kitchen https://lexiscleankitchen.com/

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