smashed feta flatbread with cucumber-chickpea salad

could eat this creamy-crunchy concoction all day long. I hope you love it as much as I do!
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smashed feta flatbread with cucumber-chickpea salad

see it in action…

smashed feta flatbread with cucumber-chickpea salad



  • 1 lemon
  • 4 ounces feta, crumbled (about 1 cup)
  • 4 tablespoons finely chopped fresh dill, divided
  • 2 tablespoons finely chopped fresh mint, divided
  • 3 tablespoons extra-virgin olive oil, divided
  • kosher salt and freshly-ground black pepper
  • 1 tablespoon red wine vinegar
  • 1 (15.5-ounce) can chickpeas, drained and rinsed
  • 2 Persian cucumbers, diced
  • 1/4 small red onion, thinly sliced
  • 4 mini naan or small pitas, or use 2 large ones cut in half
  • tahini, for serving (optional)
  • flaky sea salt, for serving


  • Zest half the lemon into a large bowl and half into a smaller one. Slice the lemon in half and juice half into each bowl.
  • To the smaller bowl: add feta, 1 tablespoon of the dill, 1 tablespoon of the mint, 1 tablespoon of the oil and several grinds black pepper. Smash with a fork until fully combined and spreadable.
  • To the larger bowl: add the vinegar, remaining 2 tablespoons oil, a generous pinch of salt, and several grinds black pepper and whisk to combine. Add the chickpeas, cucumber, onion, remaining 3 tablespoons dill and 1 tablespoon mint. Season with more salt until it tastes really vibrant and flavorful.
  • Toast your naan or pita in a toaster, skillet, or under the broiler. Add some of the smashed feta and top with cucumber-chickpea salad. Finish with a drizzle of tahini (thin it out with water + lemon juice if necessary; I used a squeeze bottle so I didn’t need to), a drizzle of olive oil, + flaky salt.
  • Enjoy any leftover chickpea salad over lettuce, in a pita pocket, as a side dish, etc.
Salad inspired by Kelli Foster.



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