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Lunch
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Chickpeas, Cucumber and Avocado Salad

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15min

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4 servings

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This refreshing and nutritious salad combines the creamy texture of chickpeas and avocado with the crunch of cucumber. Tossed in a simple lemon and olive oil dressing, this salad is perfect for a light lunch or as a side dish. It's vegan, gluten-free, and packed with protein and healthy fats.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
9 g
3 g
Allergen Content

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Ingredients

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Steps

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1
Drain and rinse chickpeas

Drain the canned chickpeas and rinse under cold water. Place them in a large bowl.

2
Chop cucumber

Chop the cucumber into small, bite-sized pieces. Add to the bowl with chickpeas.

3
Prepare avocado

Cut the avocado in half, remove the pit, and chop the flesh into bite-sized pieces. Add to the bowl.

4
Chop onion and herbs

Finely chop the red onion and parsley. Add to the bowl.

5
Mince garlic

Mince the garlic cloves and add to the bowl.

6
Prepare dressing

In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper.

7
Toss salad

Pour the dressing over the salad ingredients. Toss gently to combine and coat everything evenly.

8
Serve

Serve the salad immediately, or chill in the refrigerator for 30 minutes before serving for a cooler dish.

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