Go Back
Lemony chickpea cucumber bowl with crispy chickpeas, sliced cucumber, feta, and parsley in a white bowl

Lemony Chickpea Cucumber Bowl

A crispy chickpea and cucumber bowl dressed with lemon, garlic, and cumin. Comes together in about 25 minutes and works hot, room temp, or cold.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

Chickpeas
  • 2 x 400 g cans canned chickpeas, drained and rinsed pat very dry with paper towels
  • 2 tbsp olive oil for roasting
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp fine sea salt
  • 1/4 tsp black pepper
Lemon Dressing
  • 4 tbsp fresh lemon juice about 2 medium lemons
  • 2 tbsp extra-virgin olive oil
  • 1 clove garlic, minced use half a clove if you prefer milder
  • 1/4 tsp ground cumin toasted preferred
  • 1/4 tsp fine sea salt
  • 1/4 tsp black pepper
Bowl
  • 1 large (about 350 g) English cucumber thinly sliced
  • 20 g fresh flat-leaf parsley, roughly chopped about 1/2 cup loosely packed
  • 1/2 small red onion, very thinly sliced optional, soak in cold water 10 min to mellow
  • 80 g feta cheese, crumbled optional, skip for vegan
  • 1 tsp lemon zest for finishing

Method
 

Roast the Chickpeas
  1. Heat the oven to 220 C / 425 F. Line a rimmed sheet pan with paper towels, spread the drained chickpeas in a single layer, and pat them completely dry. Any surface moisture will prevent crisping.
  2. Remove the paper towels and toss the chickpeas on the dry pan with 2 tbsp olive oil, cumin, smoked paprika, salt, and pepper until evenly coated.
  3. Roast on the top rack for 22-25 minutes, shaking the pan once halfway through, until the skins are blistered and the chickpeas feel firm when you press one. They'll crisp further as they cool.
Make the Dressing
  1. While the chickpeas roast, combine the lemon juice, olive oil, minced garlic, cumin, salt, and pepper in a small jar. Seal and shake for 20 seconds until the dressing looks slightly emulsified. Taste and adjust salt or lemon.
Assemble the Bowl
  1. Divide the sliced cucumber among four bowls. Add the red onion if using.
  2. Spoon the hot chickpeas over the cucumber. Drizzle the lemon dressing generously over each bowl.
  3. Scatter chopped parsley and lemon zest over each bowl. Add crumbled feta if using. Serve immediately while the chickpeas are still warm.

Notes

For extra crunch, let the chickpeas cool uncovered on the pan for 5 minutes before adding to the bowl. Covering them traps steam and softens the skins.