Mediterranean-inspired

Hot Honey Chickpea Cucumber Crunch Salad

Crispy chickpeas, cucumbers, cabbage, herbs, feta, and hot honey vinaigrette make a crunchy salad with fiber and sweet heat.

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Hot Honey Chickpea Cucumber Crunch Salad

Fiber-forward salads need enough crunch and contrast to feel craveable.

This one uses roasted chickpeas for texture, cucumber for freshness, cabbage for volume, and feta for salty richness.

Hot honey works best when it is balanced with vinegar and mustard.

The dressing lands sweet, sharp, and gently spicy instead of sticky.

Add the chickpeas at the last minute.

They soften as they sit, so keeping them separate until serving protects the crunch that makes the salad work.

For another recipe in this seed collection, try Pear Vinegar Chicken Crunch Salad or Crispy Tofu Lettuce Cups.

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Directions

  1. Heat the oven to 425 F.
  2. Pat chickpeas dry and toss with 1 tablespoon olive oil, smoked paprika, and 1/2 teaspoon salt.
  3. Roast for 16 to 18 minutes, until crisp at the edges.
  4. Whisk remaining olive oil, hot honey, red wine vinegar, and Dijon.
  5. Toss cucumber, cabbage, parsley, and feta with the dressing.
  6. Top with crispy chickpeas just before serving.

Nutrition

Nutrition Information

Estimated per serving: 430 calories, 18 g protein, 48 g carbohydrates, 19 g fat.

Variations

Recipe Variations

- Add grilled chicken for a bigger meal.
- Use dill instead of parsley.
- Swap feta for goat cheese.

Notes

  • Dry chickpeas thoroughly so they crisp instead of steam.
  • Use English cucumber for fewer seeds.
  • Keep roasted chickpeas separate for meal prep.

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