Green Goddess cucumber salad with harissa chickpeas
Since the viral trend, I've been totally obsessed with Green Goddess salads every summer. Instead of a classic Green Goddess dressing with yogurt, avocado makes for a particularly creamy, rich, and even plant-based version. Of course, you can also make the dressing with yogurt if you prefer.
Ingredients · Servings 2
- 2 cucumbers
- 250g canned chickpeas (drained)
- 2 tsp Harissa spice paste
- 0.5 tsp smoked paprika powder
- 1.5 tsp garlic powder
- 20 g Basil
- 15 g Dill
- 2 spring onions
- 2 toes of garlic
- 1 Avocado
- 1 lemon
- 1 tsp Dijon Mustard
- 5 tablespoons olive oil
- 70g feta cheese
- Salt
- Pfeffer
Method · 30 min
- Preheat the oven to 200°C (180°C fan-assisted) or set the air fryer to 180°C. Rinse the chickpeas, pat them very dry, and mix with harissa, smoked paprika, garlic powder, olive oil, and salt. Spread them on a baking sheet or in the air fryer basket and roast for about 15–20 minutes, until golden brown and crispy. Turn or shake them once during roasting.
- Meanwhile, lightly crush the cucumbers with a knife or rolling pin, cut them into bite-sized pieces, and mix with a little salt. Then let them sit for a while to release some water, then drain off any excess liquid.
- For the dressing, combine the avocado, basil, dill, spring onion, garlic clove, lemon juice, lemon zest, Dijon mustard, and olive oil in a blender or with an immersion blender and blend until creamy. Season with salt and pepper. If necessary, add a little water until the dressing has a thick, creamy consistency. Toss the cucumbers with the dressing and transfer to plates or a bowl. Scatter the warm, crispy chickpeas over the top, crumble feta cheese on top, and garnish with additional herbs. Serve immediately.
