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5 from 1 vote

Cucumber Spears with Whipped Feta and Quinoa

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Author: The Almond Eater


  • 3 cucumbers sliced in half
  • 1 cup uncooked quinoa
  • 1 tsp sazon y azafran or cajun seasoning
  • 1 can 16 oz. chickpeas
  • 1 tbsp olive oil
  • 1-2 tsp sazon y azafran or cajun seasoning
  • Salt and pepper
  • Fresh parsley for garnish
  • For the whipped feta:
  • 4 oz. crumbled feta cheese at room temperature
  • 5 tbsp cream cheese
  • 2 tbsp plain yogurt


  • Preheat oven to 425°. Drain and rinse chickpeas and then pat them dry with a towel or paper towels; pour chickpeas into a bowl and add olive oil, seasoning, salt and pepper. Stir and then place chickpeas onto a baking sheet and roast chickpeas for 20-30 minutes, or until they're nice and crispy.
  • Meanwhile, slice cucumbers in half and set aside.
  • Cook quinoa according to instructions on the package. Once quinoa is cooked, stir in the seasoning.
  • While chickpeas are roasting and quinoa is cooking, make the feta. Add feta cheese to a bowl and stir with an electric mixer. Alternatively, you can throw it in the food processor and pulse until smooth. Add the cream cheese and yogurt and continue mixing until feta and smooth.
  • To assemble: place quinoa on a plate and top it with cucumbers, feta and chickpeas.
  • Sprinkle with fresh parsley and enjoy!