Chickpea Avocado Cucumber Salad with Lemon Dressing
A quick and refreshing salad featuring chickpeas, avocado, and cucumber, dressed in a zesty lemon dressing, perfect for busy weeknights.
Ingredients
Main ingredients
- 1 can (15 oz) chickpeas, drained and rinsed Look for low-sodium options.
- 1 large avocado, diced Choose one that yields slightly to pressure.
- 1 medium cucumber, diced Choose firm, unblemished cucumbers.
- 1/4 cup red onion, finely chopped Adds a sharp flavor.
- 2 tablespoons fresh parsley, chopped Can be substituted with dill or cilantro.
For the Lemon Dressing
- 3 tablespoons olive oil Extra virgin recommended.
- 2 tablespoons lemon juice Freshly squeezed preferred.
- 1 teaspoon honey Can be omitted for vegan option.
- 1/2 teaspoon salt Season to taste.
- 1/4 teaspoon black pepper Freshly ground for best flavor.
- 1/4 teaspoon garlic powder Fresh minced garlic can be used instead.
Instructions
Preparation
- In a large bowl, toss together the chickpeas, diced avocado, cucumber, red onion, and fresh parsley.
- In a small bowl, whisk the olive oil, lemon juice, honey, salt, black pepper, and garlic powder until well combined.
Mix and Serve
- Pour the dressing over the salad mixture and gently toss everything together to coat evenly.
- Let the salad sit for about 10 minutes to allow the flavors to meld.
- Serve the salad chilled and enjoy!
Notes
Your veggies should be chilled for freshness. Always taste and adjust the seasoning before serving. This salad can last up to 2 days in the fridge, but it's best eaten fresh.