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Chickpea Cucumber Salad

This Mediterranean chickpea cucumber avocado salad with feta is very easy to make and really delicious and healthy. Perfect for summer.
Course Salad
Cuisine Mediterranean
Keyword chickpea cucumber avocado salad, chickpea salad
recipe salads
Prep Time 10 minutes
Soaking and cooking dry chickpeas 8 hours 30 minutes
Total Time 8 hours 40 minutes
Servings 4
Calories 311kcal



  • 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


  • 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.


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.


Calories: 311kcal | Carbohydrates: 21g | Protein: 10g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 25mg | Sodium: 571mg | Potassium: 530mg | Fiber: 8g | Sugar: 4g | Vitamin A: 263IU | Vitamin C: 12mg | Calcium: 186mg | Iron: 2mg