Tomato Cucumber Salad with Crispy Chickpeas and Dill Yogurt

This salad is a study in contrasting textures: the slippery tomatoes, crisp cucumbers, cool and creamy yogurt, and crunchy chickpeas. 

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1 lb heirloom tomatoes
1 pt cherry tomatoes
1 medium cucumber
1 cup chickpeas
1/4 cup olive oil
1/4 tsp chili flakes
3/4 cup yogurt
5 sprigs dill


  1. Heat oven to 400F
  2. Toss the chickepeas with the olive oil, chili flakes, and a big pinch of salt
  3. Spread the chickpeas on a baking sheet and bake until crispy (about 15 minutes)
  4. Slice the tomato into large planks
  5. Halve the cherry tomatoes
  6. Cut the cucumbers into a medium dice
  7. Mince the dill 
  8. Whisk together the yogurt and dill with a pinch of salt
  9. On large platter lay out the tomatoes, sprinkle with salt
  10. Layer on the cucumbers and top with the chickpeas 
  11. Then drizzle with the dill yogurt and serve