Chickpea Avocado Cucumber Salad with Lemon Dressing
A fresh, vibrant salad packed with protein-rich chickpeas, creamy avocado, crisp cucumber, and a zesty lemon dressing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad / Side Dish
- Method: No-Cook
- Cuisine: Mediterranean / American
- Diet: Vegan
Ingredients
1 (15 oz) can chickpeas, drained and rinsed
1 large avocado, diced
1 ½ cups cucumber, diced
½ cup cherry tomatoes, halved (optional)
¼ cup red onion, finely chopped
2 tablespoons fresh parsley or cilantro, chopped
Salt and pepper, to taste
For the lemon dressing:
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon Dijon mustard (optional)
1 clove garlic, minced
Salt and pepper, to taste
Instructions
Make the dressing: In a small bowl or jar, whisk together lemon juice, olive oil, mustard (if using), garlic, salt, and pepper until well combined.
In a large bowl, add chickpeas, avocado, cucumber, cherry tomatoes, red onion, and herbs.
Pour dressing over the salad and toss gently to combine without mashing the avocado.
Taste and adjust seasoning as needed. Serve immediately or chill for 15–30 minutes before serving for extra flavor.
Notes
For extra crunch, add diced bell pepper or radishes.
Best enjoyed fresh, but can be stored in the fridge for up to 24 hours (avocado may brown slightly).
To make ahead, prep all ingredients except avocado and dressing. Combine just before serving.
Serve as a light entrée or pair with grilled chicken or fish.
