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Crunchy Chickpea Cucumber Salad with Ranch Dressing

This salad features roasted chickpeas seasoned with cumin and paprika for a crispy texture, combined with fresh, crunchy cucumbers. Coated in a tangy ranch dressing, the dish offers a vibrant mix of textures and flavors, with crunchy, creamy, and cool elements all in one bowl.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 can cooked chickpeas drained and rinsed
  • 1 teaspoon cumin ground
  • 1 teaspoon paprika smoked or sweet
  • 1 tablespoon olive oil for roasting
  • 2 cups cucumbers sliced into half-moons
  • 0.5 cup ranch dressing

Equipment

  • Baking sheet
  • Mixing bowl
  • Knife
  • Cutting Board
  • Small bowl for dressing
  • Spoon or whisk

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the drained chickpeas evenly on a baking sheet and toss with cumin, paprika, and a tablespoon of olive oil until well coated.
  2. Roast the chickpeas in the oven for about 20 minutes, shaking the pan halfway through, until they are golden brown and crunchy.
  3. While the chickpeas cool slightly, slice the cucumbers into thin half-moons and place them in a large mixing bowl.
  4. Add the cooled roasted chickpeas to the cucumbers in the bowl, gently tossing to combine the textures.
  5. Pour the ranch dressing over the mixture and toss again until everything is evenly coated, allowing the flavors to meld for a few minutes.
  6. Serve the salad immediately, showcasing the vibrant contrast of crunchy chickpeas, crisp cucumbers, and creamy ranch coating.