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Crispy Cucumber Chickpea Ranch Salad garnished with fresh herbs and ranch dressing

Crispy Cucumber Chickpea Ranch Salad

This refreshing salad combines crispy chickpeas with cool cucumber, cherry tomatoes, and tangy ranch dressing, perfect for warm weather gatherings or a quick meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 1 can chickpeas, rinsed and drained
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup ranch dressing (store-bought or homemade)
  • Salt and pepper, to taste
  • Olive oil (for roasting)
  • Optional: feta cheese for topping

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Spread the rinsed and drained chickpeas on a baking sheet and drizzle with olive oil, ensuring they are evenly coated.
  3. Sprinkle a little salt and pepper, then roast them for about 20-30 minutes, or until golden and crispy, shaking the pan halfway through.
  4. While the chickpeas are roasting, chop up the cucumber, halve the cherry tomatoes, and finely chop the red onion and parsley.
Assembly
  1. Once the chickpeas are done, let them cool slightly before adding them to your bowl of chopped vegetables.
  2. Pour in the ranch dressing and give everything a good toss to ensure all ingredients are well coated.
  3. If desired, crumble feta cheese on top before serving.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 2gSodium: 300mgFiber: 8gSugar: 3g

Notes

This salad can be enjoyed as a light lunch or as a side dish at barbecues. It pairs well with grilled chicken or fish. Leftovers can be stored in an airtight container in the refrigerator for up to a day.

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