Green goddess smashed cucumber salad with crispy harissa chickpeas

Step 1/3

• 250 g canned chickpeas (drained)
• 2 tsp harissa
• ½ tsp smoked paprika powder
• 1½ tsp garlic powder
• 1 tbsp olive oil
• salt

• oven
• baking sheet
• parchment paper
• bowl

Preheat oven to 200°C/400°F (convection 180°C/350°F) or set air fryer to 180°C/350°F. Rinse chickpeas, pat dry thoroughly, and mix with harissa, smoked paprika, garlic powder, olive oil, and salt. Spread on baking sheet or in air fryer basket and roast for approx. 15–20 min. until golden brown and crispy. Flip or shake occasionally.

Step 2/3

• 2 cucumbers

• knife
• cutting board

Meanwhile, smash cucumbers slightly using a knife or rolling pin, cut into bite-sized pieces, and mix with a little salt. Let sit for a moment to release water, then drain excess liquid.

Step 3/3

• 1 avocado
• 20 g basil
• 15 g dill
• 2 scallions
• 2 cloves garlic
• 1 lemon
• 1 tsp Dijon mustard
• 4 tbsp olive oil
• 70 g feta cheese
• salt
• pepper

• blender
• bowl

For the dressing, blend avocado, basil, dill, green onion, garlic clove, lemon juice, lemon zest, Dijon mustard, and olive oil in a blender or using an immersion blender until creamy. Season with salt and pepper to taste. If necessary, add a little water until dressing has a thick, creamy consistency. Mix cucumbers with dressing and add to plates or in a big bowl. Sprinkle with warm, crispy chickpeas, crumble feta on top, and garnish with additional herbs. Serve immediately.

Enjoy your meal!