Chickpea Avocado Cucumber Salad
A refreshing and nutritious salad perfect for meal prep, featuring chickpeas, avocados, and cucumbers.
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 knife for chopping vegetables
Ingredients
Salad Ingredients
- 1 can chickpeas drained and rinsed
- 2 avocados diced
- 1 cucumber diced
- 1 cup cherry tomatoes halved
- 1/4 cup fresh parsley or cilantro chopped
Dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
Preparing the Vegetables
- Dice the cucumbers and avocados. Slice the cherry tomatoes in half and chop the parsley or cilantro finely.
Mixing the Salad
- In a large mixing bowl, combine the chickpeas, diced cucumber, halved cherry tomatoes, and chopped parsley.
- Gently fold in the diced avocados, being careful not to mash them.
Preparing the Dressing
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until well combined.
Finishing and Serving
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately for the freshest taste.
Storing the Salad
- Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate to maintain freshness.
Notes
Pro Tips: Use fresh, ripe avocados for the best texture. Ingredient Substitutions: Try adding feta for a tangy flavor. How to Serve: Serve chilled as a side or light main dish. Storage & Freshness: Keep the dressing separate until serving to prevent sogginess. Make-Ahead Tips: Prep the ingredients and store separately, then combine before serving.