Chickpea Cucumber Salad Recipe

This Mediterranean chickpea cucumber avocado salad is easy to make, super healthy and delicious. It can easily double up as a light meal.

I love chickpeas and generally boil a big batch for my chana masala and air fryer crispy chickpeas.

The leftovers I freeze, to make healthy chickpea salad. Greek or Mediterranean, Italian or simple Indian chickpea salad all work well for me.

This chickpea avocado salad with feta is very satisfying.

The creaminess of feta perfectly complements the sublime flavour of boiled chickpeas (you can use canned as well) and the crunch of cucumber and onion.

It is a simple recipe that comes together in no time if you have the ingredients at hand.

You may also like cucumber tomato salad, Avocado and cucumber salad, cucumber radish Summer salad and sprouted lentil salad.

Tips to Make the Perfect Chickpea salad

1. Use chickpeas that are well cooked but not mushy. You can use canned ones too. Though I prefer to soak dried ones overnight and then boil them.
2. Use tender cucumber, red onion for a bit of punch and creamy avocado for taste and balance.
3. I have used a dressing of extra virgin olive oil and lemon juice along with crushed garlic and pepper. You could use apple cider or balsamic vinegar in place of lemon juice.
4. Garnish with chopped basil or cilantro.
5. You can mix the salad with the dressing and keep to chill in the fridge for a couple of hours. Just don’t add salt to the salad till you are ready to eat it. This is so that the veggies don’t sit in a lot of water.
6. You can add other seasonings like chilli flakes, Italian seasoning etc. as per taste.
7. This salad should be eaten fresh for best flavour but can be refrigerated for up to 2-3 and consumed.
8. I like the feta to be crumbled. It adds a nice creamy, salty touch to the salad.

FAQs

Stepwise Pictures

Assemble 1 cup cooked chickpeas, chopped avocado, sliced red onion, cut cucumber and feta crumbled.

For chickpeas, you can use canned and drained. If using dry chickpeas, soak them overnight in water and then cook them with ½ tsp. salt.

Drain and use. You can cook them in instant pot, manual pressure cooker or stove top.

Now prepare the dressing by adding 2 tbsp. extra virgin olive oil to 2 tbsp. lemon juice, minced garlic or garlic powder, Pepper and salt. Mix well.

If not consuming right away, don’t add salt to the dressing. Add it just before consuming. 

Drizzle the dressing all over the chopped ingredients and mix well.

You can garnish with some chopped parsley.

Serve it right away.

You can also refrigerate for up to an hour and serve. The flavours deepen but the cucumbers and onion don’t remain as fresh.

Enjoy your delicious healthy and nutritious salad that can easily double as a meal.

Here's the recipe card

Chickpea Cucumber Salad

Rachna Parmar

This Mediterranean chickpea cucumber avocado salad with feta is very easy to make and really delicious and healthy. Perfect for summer.

5 from 6 votes

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Prep Time 10 mins

Soaking and cooking dry chickpeas 8 hrs 30 mins

Total Time 8 hrs 40 mins

Course Salad

Cuisine Mediterranean

Servings 4

Calories 311 kcal

Equipment

• Chef's knife

Ingredients

 

1x2x3x

• 1 cucumber chopped
• ½ red onion sliced
• 1 avocado cut into cubes
• 1 cup chickpeas cooked
• 4 oz. feta or about 100 gm. crumbled

For dressing

• 2 tbsp. extra virgin olive oil
• 2 tbsp. lemon juice
• ½ tsp. Pepper
• ½ tsp. Salt
• 1 tsp. garlic minced or ½ tsp. Garlic powder

Instructions

 

• Assemble 1 cup cooked chickpeas, 1 avocado, ½ red onion, 1 cucumber and feta crumbled.
• For chickpeas, you can use canned and drained. If using dry chickpeas, soak them overnight in water and then cook them with ½ tsp. salt. Drain and use. You can cook them in instant pot, manual pressure cooker or stove top.
• Now prepare the dressing by adding 2 tbsp. extra virgin olive oil to 2 tbsp. lemon juice, 1 tsp. Minced garlic or garlic powder, ½ tsp. Pepper and salt. Mix well.
• If not consuming right away, don’t add salt to the dressing. Add it just before consuming.
• Drizzle the dressing all over the chopped ingredients and mix well.
• You can garnish with some chopped parsley.
• Serve it right away.
• You can also refrigerate for up to an hour and serve. The flavours deepen but the cucumbers and onion don’t remain as fresh.
• Enjoy your delicious healthy and nutritious salad that can easily double as a meal.

Notes

1. Use chickpeas that are well cooked but not mushy. You can use canned ones too. Though I prefer to soak dried ones overnight and then boil them.
2. Use tender cucumber, red onion for a bit of punch and creamy avocado for taste and balance.
3. I have used a dressing of extra virgin olive oil and lemon juice along with crushed garlic and pepper. You could use apple cider or balsamic vinegar in place of lemon juice.
4. Garnish with chopped basil or cilantro.
5. You can mix the salad with the dressing and keep to chill in the fridge for a couple of hours. Just don’t add salt to the salad till you are ready to eat it. This is so that the veggies don’t sit in a lot of water.
6. You can add other seasonings like chilli flakes, Italian seasoning etc. as per taste.
7. This salad should be eaten fresh for best flavour but can be refrigerated for up to a day and consumed.
8. I like the feta to be crumbled. It adds a nice creamy, salty touch to the salad.

Nutrition

Calories: 311kcalCarbohydrates: 21gProtein: 10gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 25mgSodium: 571mgPotassium: 530mgFiber: 8gSugar: 4gVitamin A: 263IUVitamin C: 12mgCalcium: 186mgIron: 2mg

Tried this recipe?Let me know on Instagram @rachna.parmar or tag #rachnacooks

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