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Tomato Cucumber Salad with Crispy Cumin Chickpeas & Green Yogurt Dressing
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5 from 5 votes

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

Prep Time20 minutes
Cook Time45 minutes
Servings: 4
Author: Lexi


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


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.


  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.


Serving: 4g | Calories: 447kcal | Carbohydrates: 46.2g | Protein: 16.7g | Fat: 21.8g | Saturated Fat: 7.5g | Cholesterol: 33mg | Sodium: 2071mg | Fiber: 9g | Sugar: 10g