Description
A vibrant, no-cook vegan salad blending creamy avocado, crisp cucumber, and protein-rich chickpeas in a zesty lemon dressing. Perfect for picnics, weeknight meals, or as a side for grilled proteins.
Ingredients
15 oz can chickpeas, drained
1 large avocado, cubed
1 medium cucumber, diced (English or Persian preferred)
1/4 cup red onion, chopped
2 tbsp fresh parsley, chopped
3 tbsp extra-virgin olive oil
2 tbsp lemon juice (freshly squeezed)
1 tsp honey (or agave/maple syrup for vegan alternative)
salt, to taste
pepper, to taste
1/2 tsp garlic powder
Instructions
Drain chickpeas thoroughly in a colander.
Cut avocado into cubes and gently fold into a large bowl.
Dice cucumber, red onion, and parsley; add to bowl with chickpeas and avocado.
Chill mixture for 5 minutes.
In another bowl, whisk together olive oil, lemon juice, honey, salt, pepper, and garlic powder until emulsified.
Pour dressing over salad and gently toss to coat.
Cover and refrigerate for 10 minutes before serving.
Top with feta cheese or sliced almonds (optional).
Notes
Use low-sodium chickpeas and chill red onion to mellow its sharpness.
Substitute parsley with cilantro or dill for variation.
Dressing can be made ahead and stored separately; toss before serving.
Optional toppings include crumbled feta (non-vegan) or toasted almonds for added crunch.
Chilled salad keeps for 3–4 days in airtight container.
- Prep Time: 10
- Category: Lunch
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 170
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 9g