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Crispy Chickpea Cucumber Salad

Recipe by fruchtmunter on InstagramAdded 24 September 2026.

15 minutes to prep, 30 to cook. A vibrant, crunchy chickpea cucumber salad that blends plant‑based protein with fresh herbs and a zesty yogurt‑lemon dressing. The roasted chickpeas add a satisfying crunch, while the creamy sauce ties all the flavors together for a wholesome, satisfying meal.

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Method

  1. Preheat oven to 350°F fan‑forced.

  2. Drain the cooked chickpeas, place them on a white baking tray, drizzle with olive oil and sprinkle with a pinch of salt; toss to coat.

  3. Roast the chickpeas for about 30 minutes, adding the curry powder and paprika powder in the last 5 minutes so the spices don’t become bitter.

    Kitchen notes · Added by ReelsMeals: Chickpeas feel dry and crisp at the edges. Add the spices near the end to keep their flavour bright.

  4. Finely dice the cucumber and red onion; chop the parsley; cut the avocado into cubes.

  5. Prepare the dressing by whisking plant yogurt, lemon juice, curry powder, mustard, maple syrup, salt and pepper until creamy.

  6. Combine the cucumber, onion, avocado cubes and parsley with the dressing in a bowl; toss gently with two serving utensils.

    Kitchen notes · Added by ReelsMeals: Avocado pieces remain intact as the salad turns creamy. Fold gently so the avocado does not mash.

  7. Top the salad with the roasted chickpeas and sprinkle sesame seeds over the surface.

    Kitchen notes · Added by ReelsMeals: Sesame is scattered across the top while chickpeas stay crisp. Add the chickpeas just before serving for the most crunch.

  8. Optionally, arrange a few avocado slices on top of the finished salad for extra visual appeal.

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The recipe comes from fruchtmunter’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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