Cucumber Salad with Fresh Dill and Mint

INGREDIENTS

For Salad: 

  • 2 large cucumbers
  • ¼ cup freshly chopped mint
  • ¼ cup freshly chopped dill
  • 1 can chickpeas
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Optional: top with vegan or regular feta cheese

For Dressing: 

  • ½  large avocado
  • 3 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 1 clove garlic, minced
  • ¼ teaspoons each of sea salt and pepper 

INSTRUCTIONS

  1. Start by preparing your chickpeas! Preheat oven to 400 degrees. Drain and rinse your chickpeas then pour on a baking sheet. Use a paper towel to pat the chickpeas dry(this is how to get the perfect crisp). Add olive oil, salt, pepper, and garlic powder. Give a good mix and roast for about 40 minutes, mixing halfway through. 
  2. Meanwhile, add the avocado to a large bowl and use a fork to mash. Add olive oil, balsamic vinegar, salt, and pepper and mix to combine.
  3. Cut each cucumber in half lengthwise and scrape out the seeds.Then cut the cucumber into 1/4-inch-thick slices. Add the cucumber, mint, and dill to the bowl and mix well.
  4. Divide between serving plates/bowls right away and top with crispy chickpeas and optional feta. Enjoy!

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