Go Back Email Link

Cucumber Chickpea Salad

Karina Kari
A quick and refreshing summer salad featuring chickpeas, cucumber, and avocado, tossed in a zesty lemon vinaigrette.
High in protein, fiber, and healthy fats, this salad is a simple, satisfying, and versatile plant-based meal perfect for everyday lunches or light dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course lunch, Salad, Side Dish
Cuisine American, Mediterranean
Servings 4

Equipment

  • 1 cutting board
  • 1 sharp knife
  • 1 large mixing bowl
  • 1 small jar or bowl (for dressing)

Ingredients
  

Salad Ingredients:

  • 2 ripe avocados cubed
  • 4 mini cucumbers thinly sliced
  • 1 red onion finely diced
  • 15 oz 1 can chickpeas, drained and rinsed
  • 1 handful fresh mint chopped
  • ½ cup vegan feta crumbled (optional)
  • ¼ cup pine nuts or chopped walnuts

Lemon Vinaigrette:

  • 2 lemons juiced
  • 1 clove garlic minced
  • 1 tsp Dijon mustard
  • ⅓ cup extra virgin olive oil
  • ½ tsp dried oregano
  • ½ tsp salt

Instructions
 

  • Prepare the Avocados: Start by selecting two perfectly ripe avocados.
    Cut them in half, remove the pits, and use a spoon to scoop out the flesh.
    Place the avocado halves on a cutting board and carefully dice them into bite-sized cubes.
    Try to keep the pieces uniform in size for an even texture throughout the salad.
    Set aside in a small bowl to prevent browning while preparing the other ingredients.
  • Slice the Cucumbers: Take four mini cucumbers and rinse them thoroughly under cold water to remove any dirt or residue.
    Using a sharp knife, cut off the ends of each cucumber.
    Slice them into thin rounds or half-moons depending on your preference.
    Thinner slices help the cucumbers blend nicely with the chickpeas and avocado, adding a crisp, refreshing crunch.
  • Dice the Red Onion: Peel one medium red onion and cut it in half.
    Place the flat side down on the cutting board for stability.
    Using a sharp knife, finely dice the onion into small, uniform pieces.
    This ensures a mild, balanced onion flavor in each bite.
    Set the diced onion aside with the other prepared vegetables.
  • Drain and Rinse Chickpeas: Open a 15-ounce can of chickpeas and pour them into a colander.
    Rinse thoroughly under running water to remove excess sodium and any canned flavor.
    Drain well. This step is essential for a clean, fresh taste and ensures the chickpeas don’t make the salad watery.
  • Chop Fresh Mint: Take a small handful of fresh mint leaves, rinse them under cold water, and gently pat dry with a paper towel.
    Stack the leaves, roll them tightly, and slice into thin strips, then chop into small pieces.
    Fresh mint adds a bright, aromatic note that elevates the overall flavor of the salad.
  • Crumble Vegan Feta: If you’re using vegan feta, crumble ½ cup into small pieces.
    This ingredient adds a creamy, tangy element that complements the avocado and chickpeas.
    If vegan feta is not available, you can skip this or substitute with homemade tofu-based feta for a similar taste.
  • Toast the Nuts (Optional): If using pine nuts or chopped walnuts, consider lightly toasting them in a dry skillet over medium heat for 2–3 minutes until golden and fragrant.
    Stir constantly to prevent burning.
    Toasting enhances the nutty flavor and adds an appealing crunch to the salad.
  • Make the Lemon Vinaigrette: In a small jar or bowl, combine the juice of two fresh lemons, one minced garlic clove, 1 teaspoon Dijon mustard, ⅓ cup extra virgin olive oil, ½ teaspoon dried oregano, and ½ teaspoon salt.
    Secure the lid on the jar and shake vigorously until all ingredients are fully emulsified into a smooth, tangy dressing.
    Taste and adjust seasoning if needed.
  • Assemble the Salad: In a large mixing bowl, combine the diced avocado, sliced cucumbers, diced red onion, drained chickpeas, chopped mint, crumbled vegan feta, and toasted nuts.
    Pour the prepared lemon vinaigrette evenly over the salad ingredients.
    Using two large spoons or salad tongs, gently toss everything together, making sure the dressing coats each piece evenly without mashing the avocado.
  • Serve and Enjoy: Transfer the salad to a serving bowl or individual plates.
    For added flair, sprinkle a few extra pine nuts or fresh mint leaves on top.
    Serve immediately to enjoy the fresh, crisp textures and vibrant flavors.
    This salad also pairs wonderfully with grilled vegetables, whole-grain bread, or as a side to plant-based protein dishes.

Notes

  • For optimal texture, choose avocados that are just ripe—soft enough to mash slightly but firm enough to hold their shape when diced.
  • If using canned chickpeas, rinse and drain them thoroughly to remove excess sodium and any canned taste.
  • Feel free to experiment with nuts or seeds—sunflower seeds, pumpkin seeds, or slivered almonds make excellent alternatives if allergies or preferences are a concern.
  • Vegan feta is optional; the salad will still be flavorful without it. You can also try a quick homemade tofu feta for a creamy, tangy addition.
  • Leftover vegetables such as bell peppers, spinach, or herbs can be added to reduce waste and boost the salad’s nutrient content.
QR Code linking back to recipe