Forget FOMO, This Salad Is a Confident Rebel

I don’t usually think about salads as a form of rebellion, but this one kind of is. Crisp cukes, the kind you hear squish a little when you squeeze, meet roasted chickpeas that crunch like crispy little fireworks. Ranch? Yeah, but homemade, with garlic and herbs that hit just right. It’s like a snack you make in your own kitchen on a lazy weekend, and suddenly realize you don’t need a bag of chips.

Plus, it’s what you want right now — fresh, crunchy, a little salty. Perfect for those moments when canned chickpeas sit in your pantry and you’re wondering if they’re good for something other than hummus. It’s weirdly satisfying, almost like a secret, crunchy code. The real kick? The smell of that garlic roasting, mingling with fresh cucumber and a sprinkle of dill. Nothing fancy, just honest crunch on a plate.

Crunchy Cucumber and Roasted Chickpea Salad with Homemade Ranch

This salad combines crisp, fresh cucumber slices with roasted chickpeas that develop a crunchy texture. The dish is dressed with a homemade ranch sauce infused with garlic and herbs, creating a balanced mix of textures and flavors. It features a visually appealing arrangement of bright green cucumbers and golden roasted chickpeas, with a creamy, herbaceous coating.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4

Course: Main Course

Cuisine: American

Calories: 320

Ingredients Equipment Method

Ingredients

1 can cooked chickpeas drained and rinsed
2 cups cucumber sliced into thin rounds
3 cloves garlic minced for ranch and roasting
1/2 cup mayonnaise
1/2 cup buttermilk or milk for thinning
1 teaspoon dried dill or fresh, chopped
1/2 teaspoon garlic powder
1 tablespoon olive oil
1 teaspoon paprika for roasting chickpeas
to taste salt and pepper

Equipment

Baking sheet
Mixing Bowls
Whisk
Knife
Cutting board
Oven

Method

Preheat the oven to 400°F (200°C). Spread the drained chickpeas on a baking sheet, drizzle with 1 tablespoon olive oil, and sprinkle with paprika, salt, and pepper. Toss gently to coat evenly.
3 cloves garlic
Roast the chickpeas in the oven for 20-25 minutes, shaking the pan halfway through, until golden brown and crispy. Remove from oven and let cool slightly.
3 cloves garlic
While chickpeas are roasting, prepare the ranch dressing by whisking together mayonnaise, buttermilk, minced garlic, dill, garlic powder, and 1/4 teaspoon salt in a bowl. Adjust the consistency with more buttermilk if needed, and season with salt and pepper to taste.
1/2 cup mayonnaise, 1/2 cup buttermilk, 3 cloves garlic, 1 teaspoon dried dill, 1/2 teaspoon garlic powder, to taste salt and pepper
Arrange the sliced cucumbers on a serving platter, creating a colorful bed for the salad.
2 cups cucumber
Once cooled, scatter the roasted chickpeas over the cucumber slices. Drizzle generously with the homemade ranch dressing.
1 can cooked chickpeas, 3 cloves garlic, 1/2 cup mayonnaise
Finish with a sprinkle of fresh or chopped dill and serve immediately for a crisp, flavorful salad with contrasting textures.
1 teaspoon dried dill

Sometimes I forget how little it takes to turn a simple salad into a tiny act of rebellion against boring. No fancy ingredients, no fuss, just crunchy, cool, and oddly addictive. Guess I’ll be making this again when I need a little snack that surprises even me.

Mayank

I’m Mayank, the creator, cook, and writer behind this blog. FeastChase is not just a collection of recipes — it’s a journey through tastes, memories, and moments that bring people together at the table.