Crispy Chickpea and Cucumber Salad
Ingredients
- 4 Tbsp. vegetable oil, divided
- 4 garlic cloves, thinly sliced
- 1 tsp. cumin seeds
- Juice of 1 lime
- 2 tsp. sugar
- 3 tsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, divided
- 2 English hothouse cucumbers (about 1½ lb. total), trimmed
- 1 15-oz. can chickpeas, rinsed, patted dry
- ½ tsp. ground turmeric
- 4 oz. feta, cut into thin slabs
- Seeded crackers and basil leaves (for serving)
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