Description
The Spicy Chickpea Cucumber Salad is a healthy and vibrant dish that combines the light crunch of cucumbers with the hearty, protein-packed goodness of chickpeas. The salad features a bold mix of spices, including cumin, chili powder, paprika, and cayenne pepper, providing a zesty and mildly spicy flavor. It’s balanced with a tangy burst from lemon juice and red wine vinegar, and you can even add tahini for a creamy finish.
Ingredients
To prepare this Spicy Chickpea Cucumber Salad, gather the following ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cucumber, thinly sliced
- 1 red onion, thinly sliced
- 1–2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- 1 tablespoon lemon juice
- Fresh cilantro leaves, chopped (optional for garnish)
- 1 tablespoon tahini (optional for creaminess)
- ½ teaspoon garlic powder
- 1 tablespoon red wine vinegar (optional for extra tang)
These ingredients, carefully selected for their texture and flavor profiles, work together to create a healthy and satisfying dish that’s both light and filling.
Instructions
Step 1: Prepare the Chickpeas
Start by preparing the chickpeas. Drain and rinse the canned chickpeas under cold water to remove any excess sodium or preservatives. In a large bowl, combine the chickpeas with ground cumin, chili powder, paprika, cayenne pepper, garlic powder, salt, and black pepper. Drizzle the mixture with olive oil and toss everything together until the chickpeas are evenly coated with the spices.
For a crispier texture, you can roast the chickpeas. Preheat your oven to 400°F (200°C) and spread the seasoned chickpeas onto a baking sheet in a single layer. Roast them for 20-25 minutes, stirring halfway through to ensure they cook evenly. Roasting the chickpeas gives them an extra crunch, but this step is optional.
Step 2: Combine the Vegetables
While the chickpeas are either being prepared or roasted, it’s time to work on the vegetables. In a separate bowl, add the thinly sliced cucumber and red onion. Drizzle with lemon juice and a pinch of salt, then toss gently. This will help soften the onions slightly while enhancing the freshness of the cucumber. If you prefer, you can also add a bit of black pepper at this stage.
Step 3: Mix Everything Together
Once your chickpeas are ready, whether you’ve roasted them or simply seasoned them, add them to the bowl with the cucumber and onion mixture. Gently toss everything together, ensuring that the spices from the chickpeas coat the cucumbers and onions.
Step 4: Finish with Flavor
To give the salad a smooth, creamy texture, you can stir in tahini. This optional step adds a delightful richness to the dish. If you like a tangy finish, drizzle in some red wine vinegar. This is completely optional but provides an extra burst of flavor that complements the spices beautifully.
Step 5: Chill & Serve
Place the salad in the refrigerator for about 10 minutes before serving. This allows the flavors to meld together, enhancing the overall taste. You can serve the salad chilled or at room temperature, depending on your preference. Garnish with fresh cilantro leaves for a burst of color and added flavor.
Notes
Feel free to customize this salad by adding diced tomatoes, red onions, or a sprinkle of feta (if not keeping it vegan). For extra heat, toss in some chopped green chilies or a dash of cayenne. It’s perfect for meal prep and tastes even better after chilling for 30 minutes!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook / Toss & Mix
- Cuisine: Mediterranean / Fusion
Keywords: Spicy Chickpea Cucumber Salad