Fresh Cucumber Salad with Crispy Chickpeas and Feta

Ingredients

• 425 g canned garbanzo beans, drained and rinsed
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 6 mini cucumbers, halved lengthwise and thinly sliced
• 60 ml extra virgin olive oil
• 1/2 small ripe avocado
• 2 tablespoons fresh lemon juice
• 2 tablespoons white balsamic vinegar or white wine vinegar
• 15 g fresh dill leaves, roughly chopped, plus extra for garnish
• 15 g fresh parsley leaves, roughly chopped
• 2 garlic cloves
• 1/2 teaspoon Kosher salt, or to taste
• 60 g feta cheese
• 2–3 tablespoons freshly torn mint leaves