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chickpea avocado cucumber salad

Chickpea Avocado Cucumber Salad

This Chickpea Avocado Cucumber Salad is fresh, hearty, and full of flavor. It’s made with creamy avocado, crisp cucumber, juicy tomatoes, and protein-packed chickpeas—all tossed with lemon and olive oil for a quick meal or side dish.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 people
Course: Main dish, Salad, Side Dish
Cuisine: Mediterranean-inspired
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 1 can 15 oz chickpeas (garbanzo beans), drained and rinsed
  • 1 large ripe avocado diced
  • 1 English cucumber chopped
  • 1 cup cherry tomatoes halved
  • ¼ red onion thinly sliced
  • 2 tablespoons olive oil
  • Juice of 1 lemon or lime for extra tang
  • Salt and black pepper to taste
Fresh parsley or cilantro, chopped (optional)

Method
 

  1. Rinse and drain the chickpeas, then place them in a large bowl.
  2. Chop cucumber into small cubes, halve the cherry tomatoes, and thinly slice the red onion. Add to the bowl.
  3. Dice the avocado and add it to the salad last to keep it from getting too mushy.
  4. Drizzle with olive oil and fresh lemon juice.
  5. Sprinkle with salt and pepper. Toss gently until everything is coated.
  6. Taste and adjust seasoning. Add parsley or cilantro if you like.
  7. Serve right away or chill for 10–15 minutes before eating.

Notes

  • For meal prep, mix everything except avocado. Add avocado right before serving to keep it fresh.
  • You can swap lemon for lime juice for a different flavor.
  • Add feta cheese or olives for a Mediterranean twist, or toss in cooked pasta to make it a chickpea macaroni salad.