Crispy Chickpea and Cucumber Salad

Step 1

Heat 2 Tbsp. vegetable oil in a medium skillet over medium. Cook 4 garlic cloves, thinly sliced, and 1 tsp. cumin seeds, stirring, until garlic is golden brown and seeds are fragrant, 1–2 minutes. Transfer to a small bowl and let cool slightly; reserve skillet. Add juice of 1 lime, 2 tsp. sugar, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt to bowl and whisk dressing until sugar and salt are dissolved.

Step 2

Slice 2 English hothouse cucumbers (about 1½ lb. total), trimmed, on a deep diagonal into long ovals ¼" thick, then slice each oval into ½"-thick sticks. Place in a medium bowl and drizzle half of dressing over; toss to coat. Set cucumbers and remaining dressing aside.

Step 3

Heat remaining 2 Tbsp. vegetable oil in reserved skillet over medium. Add one 15-oz. can chickpeas, rinsed, patted dry (be careful as oil might spatter). Add ½ tsp. ground turmeric and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and cook, tossing occasionally, until chickpeas are golden brown and crisp, 7–9 minutes.

Step 4

Transfer cucumbers to a platter, letting excess dressing drip back into bowl; discard dressing. Tuck 4 oz. feta, cut into thin slabs, around cucumbers, then break seeded crackers into smaller pieces and tuck around. Spoon chickpeas over, drizzle with reserved dressing, and top with some basil leaves.