Recipe details
Lunch
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Chickpeas, Cucumber and Avocado Salad
15min
4 servings
Cook this dish
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
Read instructions and get ready to cook
Drain and rinse chickpeas
Drain the canned chickpeas and rinse under cold water. Place them in a large bowl.
Chop cucumber
Chop the cucumber into small, bite-sized pieces. Add to the bowl with chickpeas.
Prepare avocado
Cut the avocado in half, remove the pit, and chop the flesh into bite-sized pieces. Add to the bowl.
Chop onion and herbs
Finely chop the red onion and parsley. Add to the bowl.
Mince garlic
Mince the garlic cloves and add to the bowl.
Prepare dressing
In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper.
Toss salad
Pour the dressing over the salad ingredients. Toss gently to combine and coat everything evenly.
Serve
Serve the salad immediately, or chill in the refrigerator for 30 minutes before serving for a cooler dish.
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