Cucumber cups with avocado herb cream, crispy spiced chickpeas, and fresh radish

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Pat the cooked chickpeas very dry with paper towels so they crisp better.

2. 2

   In a small bowl, toss the chickpeas with 15 ml olive oil, smoked paprika, ground cumin, garlic powder, 2 g salt, and black pepper. Spread them on a small baking tray and roast for 18 to 20 minutes at 200 °C / 400 °F, stirring once halfway through, until golden and crisp.

3. 3

   While the chickpeas roast, cut the cucumbers into thick slices. Using a small spoon or melon baller, gently scoop out the center of each slice to form small cups, without piercing the bottom.

4. 4

   In a medium bowl, mash the avocado with the Greek yogurt, lemon juice, lemon zest, the remaining 7 ml olive oil, cilantro, mint, and 2 g salt until smooth but still slightly textured.

5. 5

   Slice the radishes very thinly. If desired, let them rest briefly on paper towels to remove excess moisture.

6. 6

   Fill each cucumber cup with the avocado herb cream. Top with a few crispy chickpeas and finish with thin slices of fresh radish.

7. 7

   Serve immediately to keep the contrast between crunchy cucumber, creamy filling, and toasted chickpeas.