Chickpea Avocado Cucumber Salad with Lemon Dressing
This vibrant and refreshing salad combines creamy avocado, crunchy cucumber, and hearty chickpeas with a zesty lemon dressing.
Ingredients
For the Base
- 1 can (15 oz) chickpeas, drained and rinsed You can use cooked dried chickpeas instead.
- 1 large avocado, diced Swap with diced mango or add some nuts for different flavor.
- 1 medium cucumber, diced Zucchini can also work here for a low-carb option.
- 1/4 cup red onion, finely chopped Use green onions for a milder flavor or omit if preferred.
- 2 tablespoons fresh parsley, chopped For added freshness, consider a squeeze of lemon before serving.
For the Lemon Dressing
- 3 tablespoons olive oil Avocado oil can be used for a similar taste.
- 2 tablespoons lemon juice For a tangier salad, add more lemon juice.
- 1 teaspoon honey Adjust based on sweetness preference.
- 1/2 teaspoon salt Ensure to season well for best taste.
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder Reduce next time if flavor is too strong.
Instructions
Preparation
- In a large bowl, combine the chickpeas, diced avocado, cucumber, chopped red onion, and parsley.
Making the Dressing
- In a small bowl, whisk together olive oil, lemon juice, honey, salt, black pepper, and garlic powder until well combined.
Combining
- Pour the dressing over the salad and gently toss to coat all ingredients evenly.
Resting
- Allow the salad to sit for about 10 minutes to let the flavors meld together.
Serving
- Serve chilled and enjoy this delightful salad! For a fresh touch, sprinkle some extra parsley on top.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Avoid reheating as it’s best served cold; texture changes can occur if warmed.