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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 minutes
Cook Time 25 minutes
Total Time 40 minutes
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
 

  1. 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
  2. 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
  3. 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
  4. Arrange the sliced cucumbers on a serving platter, creating a colorful bed for the salad.
    2 cups cucumber
  5. 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
  6. Finish with a sprinkle of fresh or chopped dill and serve immediately for a crisp, flavorful salad with contrasting textures.
    1 teaspoon dried dill