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  • Writer's pictureMeagan Currell

fried goat cheese salad

This cucumber dill salad is so refreshing and delicious! The chickpeas and seeds add a crunch, and the fried goat cheese goes perfectly with this simple salad. It’s also a great way to get in fresh herbs! Try the recipe below.


1 cucumber chopped (seeds scooped out)

2 eggs

4 oz goat cheese, sliced into 1/4” thick pieces

1/3 cup chickpeas

1 tsp EBTH seasoning

1/4 cup whole wheat flour

1/4 cup bread crumbs

2 tbsp pepitas

1 tbsp feta

1 tbsp fresh dill

2 tbsp Trader Joe’s organic Italian dressing


  1. preheat oven to 350F

  2. open, drain, and rinse can of chickpeas

  3. lay onto a sheet pan, spray with olive oil, and sprinkle with EBTH seasoning

  4. cook for 20-30 mins until crispy

  5. place flour, egg, and bread crumbs into 3 separate bowls

  6. whisk egg to make egg wash

  7. dip each piece of goat cheese into egg wash, then into flour, back into egg wash, and lastly coat with bread crumbs

  8. place all pieces of coated goat cheese onto a pan over medium heat with a few tbsp of olive oil (just enough to cover the bottom of the pan)

  9. chop cucumber and add dressing, dill, feta, and pepita and toss

  10. plate with roasted chickpeas and fried goat cheese over cucumber salad and enjoy!

prep time: 25 mins

nutrition: 800 calories, 43g protein, 39g carbohydrate, 49g fat, 10g fiber

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