Crispy Chickpea and Cucumber Salad

https://www.bonappetit.com/recipe/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)

Directions

1. Heat 2 Tbsp. vegetable oil in a medium skillet over medium. Cook 4 garlic cloves, thinly sliced, and 1 tsp. cumin seeds, stirring, until garlic is golden brown and seeds are fragrant, 1–2 minutes. Transfer to a small bowl and let cool slightly; reserve skillet. Add juice of 1 lime, 2 tsp. sugar, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt to bowl and whisk dressing until sugar and salt are dissolved.
2. Slice 2 English hothouse cucumbers (about 1½ lb. total), trimmed, on a deep diagonal into long ovals ¼" thick, then slice each oval into ½"-thick sticks. Place in a medium bowl and drizzle half of dressing over; toss to coat. Set cucumbers and remaining dressing aside.
3. Heat remaining 2 Tbsp. vegetable oil in reserved skillet over medium. Add one 15-oz. can chickpeas, rinsed, patted dry (be careful as oil might spatter). Add ½ tsp. ground turmeric and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and cook, tossing occasionally, until chickpeas are golden brown and crisp, 7–9 minutes.
4. Transfer cucumbers to a platter, letting excess dressing drip back into bowl; discard dressing. Tuck 4 oz. feta, cut into thin slabs, around cucumbers, then break seeded crackers into smaller pieces and tuck around. Spoon chickpeas over, drizzle with reserved dressing, and top with some basil leaves.