This salad is a celebration of texture and taste—creamy avocado meets hearty chickpeas, crisp cucumbers, juicy tomatoes, and zesty red onion, all tossed in a bright lemon-garlic dressing. It’s a no-cook, 10-minute wonder that’s perfect for lunch, meal prep, or a refreshing side dish. The chickpeas bring plant-based protein and fiber, while the avocado adds healthy fats and a luscious mouthfeel. With fresh herbs and a tangy dressing, every bite is balanced, satisfying, and full of flavor. Whether you serve it solo, wrap it in a tortilla, or spoon it over greens, this salad is a keeper.
Ingredients:
For the Salad:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 ripe avocado, diced
- 1 medium cucumber, diced
- ½ red bell pepper, diced
- ½ red onion, finely chopped
- 10 cherry tomatoes, halved
- ¼ cup fresh parsley or cilantro, chopped
- (Optional) ¼ cup crumbled feta cheese
- (Optional) ¼ cup olives, sliced
For the Lemon-Garlic Dressing:
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- (Optional) 1 teaspoon honey or maple syrup, for sweetness
Instructions:
1. Prep the Veggies
Start by draining and rinsing the chickpeas. Pat them dry with a paper towel to remove excess moisture. Dice the avocado, cucumber, bell pepper, and red onion. Halve the cherry tomatoes and chop the herbs.
2. Make the Dressing
In a small bowl or jar, whisk together the lemon juice, olive oil, Dijon mustard, garlic powder, salt, pepper, and honey or maple syrup (if using). Taste and adjust seasoning as needed. The dressing should be tangy with a hint of sweetness and depth from the garlic.
3. Assemble the Salad
In a large mixing bowl, combine the chickpeas, avocado, cucumber, bell pepper, red onion, cherry tomatoes, and herbs. If using feta or olives, add them now.
4. Dress and Toss
Pour the dressing over the salad and gently toss to coat. Be careful not to mash the avocado—it should stay chunky and creamy.
5. Serve or Chill
Serve immediately for peak freshness, or refrigerate for up to 1 day. If making ahead, consider adding the avocado just before serving to prevent browning.
🍽️ Tips & Variations:
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the dressing.
- Crunch Factor: Toss in roasted sunflower seeds or pumpkin seeds before serving.
- Wrap It Up: Spoon into lettuce cups or tortillas for a handheld meal.
- Grain Bowl Upgrade: Serve over quinoa, couscous, or brown rice for a heartier dish.
- Sugar-Free Option: Skip the honey/maple syrup—the lemon and garlic are flavorful enough.
- Storage: Best enjoyed fresh, but leftovers can be stored in an airtight container for up to 24 hours.
This salad is proof that simple ingredients can create something spectacular. Want to riff on it with tropical fruit, turn it into a sandwich spread, or add grilled chicken? I’ve got remix ideas ready to roll!