Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Serves: 2
Ingredients
To Make Crispy Chickpeas
- 2 cups canned chickpeas
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 teaspoon paprika
To Make Yogurt Dill Sauce
- 1/2 cup soy yogurt
- 1 teaspoon lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon pepper powder
- 1 tablespoon dill, finely chopped
- Salt to taste
For Salad
- 2 medium cucumbers, diced
- 1 cup cherry tomatoes, quartered
- 1/2 onion, sliced
- 5-6 mint leaves
- 1/4 cup vegan feta cheese, crumbled
- 1/2 tablespoon olive oil
- 1/2 teaspoon salt

Directions
To Make Crispy Chickpeas
- Preheat the oven to 425°F (220°C).
- Drain and rinse the chickpeas, then pat them dry with a kitchen towel. Remove any loose skins.
- Spread the chickpeas on a baking tray, drizzle with olive oil and salt, and bake for 30 minutes, stirring every 10 minutes.
- Once baked, toss the chickpeas with paprika and set them aside to cool.
To Make Yogurt Dill Sauce
- In a bowl, whisk together all the ingredients listed for the yogurt dill sauce until well combined.
For Salad
- In a large bowl, combine the cucumbers, cherry tomatoes, onion, and mint leaves. Add the crumbled vegan feta cheese and mix well.
- To serve, top the salad with crispy chickpeas and drizzle generously with the yogurt dill sauce.

Notes
- Add the chickpeas just before serving to keep them crispy. You can also serve them on the side to avoid sogginess.
- To maintain the crispness of the chickpeas, store them in a parchment paper bag at room temperature after cooling.
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