Tomato Cucumber Salad with Crispy Chickpeas

Step 1

For the chickpeas, heat olive oil in a medium size sauté pan over medium heat. Add coriander, cumin, cayenne, salt and a few grinds of fresh ground pepper. Cook for 10-15 seconds until fragrant.

Step 2

Add chickpeas and stir to coat. Cook, stirring occasionally, until chickpeas begin to brown. Continue to pan-fry until the chickpeas become as toasty as you’d like.

Step 3

In a large mixing bowl, combine chopped cucumbers, tomatoes, red onion, parsley, and mint.

Step 4

Drizzle with a bit of Zoe’s Copycat Dressing, and toss to combine.

Step 5

Top with Feta and crispy chickpeas.

Step 6

Finish with a pinch of flaky sea salt, a grind of fresh ground pepper and a squeeze of fresh lemon juice.