Chickpea Avocado Cucumber Salad with Lemon Dressing

Why You’ll Love This Recipe

I love how this salad is fresh, filling, and full of bright, clean flavors. The chickpeas add protein and fiber, while the avocado gives it a creamy richness that feels indulgent. The lemon dressing ties everything together with a tangy, citrusy finish. It works great as a light lunch, a side dish, or even as a meal prep option for the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Canned chickpeas, rinsed and drained

• Ripe avocado, diced

• English cucumber or Persian cucumbers, sliced or chopped

• Red onion, thinly sliced

• Fresh parsley or cilantro, chopped

• Fresh lemon juice

• Olive oil

• Dijon mustard (optional, for extra zing)

• Salt

• Black pepper

Directions

1. I start by preparing the lemon dressing—whisking together fresh lemon juice, olive oil, a bit of Dijon mustard (if using), salt, and pepper in a small bowl.

2. In a large bowl, I combine the chickpeas, cucumber, red onion, and herbs.

3. Just before serving, I gently fold in the diced avocado so it stays fresh and doesn’t get mushy.

4. I pour the dressing over the salad and toss everything together until evenly coated.

5. I taste and adjust seasoning if needed, then serve immediately or chill for a short time.

Servings and timing

This recipe serves 4 as a side or 2 as a light meal.
Preparation time: 15 minutes
No cooking needed

Variations

Sometimes I add cherry tomatoes or feta cheese for extra flavor. For a spicy kick, I mix in a pinch of red pepper flakes. I’ve also used lime juice instead of lemon for a slightly different citrus twist. When I want to make it heartier, I serve it over greens or mix in cooked quinoa.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. The avocado may brown slightly, but a little extra lemon juice helps slow that down. I don’t recommend reheating this salad—it’s best enjoyed cold or at room temperature.

FAQs

Can I make this salad ahead of time?

Yes, I prep all the ingredients except avocado, then add it right before serving so it stays fresh.

What kind of cucumber works best?

I prefer English or Persian cucumbers—they’re crisp and have fewer seeds, which keeps the salad from getting watery.

Can I use dried chickpeas instead of canned?

Definitely. I cook dried chickpeas in advance and cool them before adding to the salad for a slightly firmer bite.

Is this salad vegan and gluten-free?

Yes, it’s naturally both vegan and gluten-free, making it great for a variety of dietary needs.

What else can I add to boost the protein?

I sometimes toss in grilled chicken, hard-boiled eggs, or even hemp seeds to up the protein content.

Conclusion

Chickpea Avocado Cucumber Salad with Lemon Dressing is my go-to when I want something light, wholesome, and quick to prepare. It’s bright, fresh, and full of texture—perfect for hot days, busy lunches, or healthy sides. With just a few ingredients and no cooking required, this salad makes eating clean easy and delicious.