Chickpea Avocado Cucumber Salad
Refreshing healthy chickpea salad with avocado, cucumber, feta cheese, and herby lemon dressing is a cooling, delicious side dish to any meal.
Servings: 6 Servings
Calories: 406kcal
Ingredients
Chickpea Salad:
- 1 15-oz can chickpeas, drained
- 2 medium-sized ripe but firm avocados peeled and diced
- 1 medium-sized English cucumber peeled, seeded and chopped
- 1 1/2 cups cherry tomatoes
- ½ small red onion thinly sliced
- 4 green onions thinly sliced
- ⅔ cup feta cheese
Dressing:
- ¼ cup avocado oil*
- 2 Tbsp lemon juice
- 1 Tbsp rice vinegar**
- 2 tsp pure maple syrup
- 1 small clove garlic chopped
- 1 tsp fresh oregano chopped (or ½ tsp dried)
- 2 tsp fresh dill chopped (or 1 tsp dried)
- ¼ tsp sea salt to taste
- ⅛ tsp black pepper to taste
Instructions
- Mix all of the ingredients for the chickpea avocado salad dressing in a small bowl or measuring cup and set aside until ready to use.
- Transfer all of the ingredients for the salad to a large bowl. Pour all of the dressing into the mixing bowl and gently toss everything together until the ingredients are coated in vinaigrette.
- Taste the salad for flavor and add more salt or lemon juice to taste.
- Serve immediately or store leftovers in an airtight container in the refrigerator for up to 2 days (or 4 days if you are waiting until serving to add the avocado).
Notes
The salad tastes freshest when consumed within 24 hours but will still save for a few days before the avocado gets funky.
Nutrition
Serving: 1Serving (of 4) | Calories: 406kcal | Carbohydrates: 35g | Protein: 15g | Fat: 23g | Fiber: 10g | Sugar: 15g