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Avocado Chickpea Cucumber Salad
Uzma Pretty

Avocado Chickpea Cucumber Salad Recipe

This Avocado Chickpea Cucumber Salad is creamy, crisp, and bursting with fresh flavors. Protein-rich chickpeas, buttery avocado, crunchy cucumber, and a light citrus dressing make it a satisfying meal or refreshing side dish. It's quick to prepare, naturally gluten-free, and perfect for meal prep or warm-weather gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 people
Course: Salad
Cuisine: Healthy
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 15-ounce cans chickpeas, drained and rinsed
  • 2 ripe avocados diced
  • 1 English cucumber diced
  • 1 cup cherry tomatoes halved
  • ¼ cup red onion finely diced
  • ¼ cup fresh cilantro chopped
  • 2 tablespoons fresh parsley chopped
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lemon juice
  • 1 small garlic clove minced
  • ½ teaspoon ground cumin
  • Salt to taste
  • Black pepper to taste

Method
 

  1. Add the chickpeas, avocado, cucumber, cherry tomatoes, red onion, cilantro, and parsley to a large mixing bowl.
  2. In a small bowl, whisk together the olive oil, lime juice, lemon juice, garlic, cumin, salt, and black pepper.
  3. Pour the dressing over the salad ingredients.
  4. Toss gently to coat everything evenly without mashing the avocado.
  5. Let the salad rest for 5–10 minutes before serving.
  6. Garnish with extra fresh herbs and serve immediately.

Notes

  • Use ripe but firm avocados for the best texture.
  • Toss the avocado with a little lime juice to help prevent browning.
  • Add crumbled feta or cotija cheese for extra flavor.
  • Enjoy immediately for the freshest taste.
  • Store leftovers in an airtight container in the refrigerator for up to 1 day.

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