Quick cucumber bites with whipped feta, lemony chickpeas and mint

Name: Quick cucumber bites with whipped feta, lemony chickpeas and mint
Prep time: 11 min
Cook time: 3 min
Total time: 14 min
Yield: 4
Cuisine: fusion mediterranea
Ingredients: 10.5 oz cucumber; 4.2 oz feta cheese; 1/4 cup plain Greek yogurt; 3/4 cup cooked chickpeas; 1 tbsp olive oil; 1 whole lemon; 2 tbsp fresh mint; 1/2 tsp sweet paprika; 1/4 tsp black pepper; 1/4 tsp salt

A fresh, original appetizer ready in minutes: thick cucumber rounds topped with whipped feta-yogurt cream, lemony mashed chickpeas, fresh mint, and a touch of paprika.

11 minPrep

3 minCook

14 minTotal

4Servings

VegetarianGluten-FreeDiabetic-Friendly

Important notice: This recipe is not medical advice. Consult your healthcare professional.

Ingredients

Adjust servings

1 grande 300 g cucumber (cut sliced gruesas)
120 g feta cheese (desmenuzado)
60 g plain Greek yogurt (without sugar)
120 g cooked chickpeas (escurridos and dry)
15 ml olive oil (divided)
1 unit lemon (zest fina and 15 ml/1 tbsp of zumo)
8 g fresh mint (chopped, more extra for decorar)
1 g sweet paprika (or to taste)
1 g black pepper (freshly ground)
1 g salt (ajustar to taste; usar poca por the feta)

Nutrition facts

per serving

142 kcal

Calories

6.1 g

Protein

8.4 g

Carbs

9.3 g

Fat

2.1 g

Fiber

6.3 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Cut the cucumber into thick rounds about 3/4 inch thick and arrange them on a serving plate or platter.
2
2. In a small bowl, combine the feta cheese, Greek yogurt, 5 ml (1 tsp) olive oil, half of the lemon zest, and a pinch of black pepper. Mash or blend with a fork until thick and creamy.
3
3. Heat a small skillet over medium heat for 1 minute, about 160-180 °C / 320-356 °F surface temperature.
4
4. Add the chickpeas to the skillet with 10 ml (2 tsp) olive oil, lemon juice, sweet paprika, salt, and the remaining lemon zest. Cook for 2-3 minutes, stirring, and lightly mash them so they keep some texture.
5
5. Spoon a small dollop of whipped feta onto each cucumber round.
6
6. Top each bite with a portion of the lemony chickpeas.
7
7. Finish with chopped fresh mint and a little more black pepper. Serve right away.
8
8. If desired, garnish with extra small mint leaves just before serving.

Chef tips

Dry the chickpeas well before sautéing so their flavor concentrates better. For a cleaner presentation, pipe the feta cream with a pastry bag or a zip bag with the corner snipped off.

Substitutions

You can swap the Greek yogurt for cream cheese for a denser texture, or use basil instead of mint for a softer herbal profile.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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