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Chickpea Avocado Cucumber Salad with Lemon Dressing

Chickpea Avocado Cucumber Salad with Zesty Lemon Kick

Chickpea Avocado Cucumber Salad with Lemon Dressing is a refreshing, protein-packed, gluten-free dish, perfect for light lunches or gatherings.
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Prep Time 10 minutes
Marinating Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Salad Ingredients
  • 1 can Chickpeas rinsed and drained
  • 1 Avocado ripe
  • 1 Cucumber diced
  • 1 small Red Onion finely chopped
  • 1 handful Fresh Parsley finely chopped
Dressing Ingredients
  • 3 tablespoons Olive Oil extra virgin recommended
  • 1 Lemon Juice freshly squeezed
  • 1 tablespoon Honey or maple syrup for vegan option
  • to taste Salt
  • to taste Black Pepper freshly ground
  • 1 teaspoon Garlic Powder

Equipment

  • large bowl
  • small bowl
  • Whisk
  • Chopping board
  • knife

Method
 

Preparation Steps
  1. Rinse and drain the chickpeas, then place them in a large bowl.
  2. Dice the avocado and chop the cucumber into bite-sized pieces, adding them to the bowl.
  3. Finely chop the red onion and parsley, and mix everything gently to avoid mashing the avocado.
  4. In a separate bowl, whisk together the olive oil, lemon juice, honey, salt, black pepper, and garlic powder until well emulsified.
  5. Pour the dressing over the salad and gently toss everything to coat.
  6. Let the salad sit at room temperature for 10 minutes to allow flavors to meld.
  7. Serve chilled, garnished with additional parsley if desired.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 300mgPotassium: 500mgFiber: 8gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

For the best taste, serve the salad immediately after mixing. Adjust seasoning based on your preference, and add avocado just before serving to prevent browning.

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