The Vegan Chickpea Avocado Cucumber Salad with Lemon Dressing is tasty and has 285 kcal per serving. Takes 15 minutes to prepare this recipe. Serve this salad at lunches, events, feasts, holidays, functions, breakfast, festivals, brunch, or get-togethers. It contains chickpeas, avocado, cucumber, cherry tomatoes, red onion, parsley, extra virgin olive oil, sea salt, lemon juice, garlic, lemon zest, and black pepper. We may pair this salad with grilled vegetables, pasta salad, brown rice, hummus & crackers, vegan burgers, roasted cauliflower, garlic green beans, or warm flatbread. You may keep this Vegan Chickpea Avocado Cucumber Salad with Lemon Dressing in the refrigerator for 2 days.
STATS:
- Total Time: 15 minutes
- Course: Salad
- Servings: 4
- Cooking Time: Nil
- Cuisine: Mediterranean
- Diet: Vegan
- Serving Size: 1½ cups
- Calories: 285 kcal
- Preparation Time: 15 minutes
EQUIPMENT:
- Large mixing bowl
- Small bowl
- Measuring cups
- Spoon
- Knife
- Cutting board
- Measuring spoons
- Citrus juicer
- Salad serving spoon
INGREDIENTS:
- 2 cups cooked chickpeas
- Quarter cup red onion
- 1 large ripe avocado
- Quarter cup parsley
- 2 tbsp extra virgin olive oil
- 1 large cucumber
- Half tsp sea salt
- 1 cup cherry tomatoes
- Two tbsp lemon juice
- 1 tsp lemon zest
- Quarter tsp black pepper
- 1 minced garlic clove
INGREDIENT NOTES:
CHICKPEAS:
- These are the main component that includes protein and fiber in the salad. They have a soft texture that pairs well with vegetables and avocado. You may use white beans as per your preference.
AVOCADO:
- It gives a creamy texture to make the salad satisfying without using dairy products. You may use edamame as an alternative.
CUCUMBER:
- Cucumber gives freshness and a crisp bite to the salad. It maintains the richness of avocado and chickpeas. You may use Persian cucumbers, zucchini, or diced bell peppers as another option.
EXTRA VIRGIN OLIVE OIL:
- It makes the dressing smooth to coat all ingredients. Oil gives a rich taste to the salad and maintains the richness of lemon juice. Use avocado oil as per your choice.
CHERRY TOMATOES:
- Tomatoes include juicy sweet taste and beautiful color. They make the salad refreshing and give extra vitamins. You may use Roma tomatoes as another idea.
LEMON JUICE:
- It gives a bright and tangy taste to the recipe. Lemon juice keeps the avocado to get brown. Include apple cider vinegar if you are not using lemon juice.
INSTRUCTIONS:
- First, rinse and drain chickpeas, then dry them with a clean towel.
- Cut in half the tomatoes and chop the parsley.
- Dice the avocado, red onion, & cucumber into bite-sized pieces.
- Include chickpeas, avocados, cucumber, parsley, tomatoes, & onion in a large bowl.
- In a small bowl, whisk black pepper, olive oil, lemon zest, salt, garlic, & lemon juice.
- Then gently mix the dressing with the salad to cover all the ingredients.
SERVING SUGGESTIONS:
BREAD:
- Warm Pita Bread
- Whole Wheat Flatbread
- Sourdough Bread
- Garlic Bread
- Focaccia
- Ciabatta
- Multigrain Rolls
SOUPS:
- Tomato Basil Soup
- Lentil Soup
- Carrot Ginger Soup
- Roasted Red Pepper Soup
- Vegetable Minestrone
- Creamy Vegan Broccoli Soup
- Butternut Squash Soup
GRAIN:
- Lemon Herb Quinoa
- Brown Rice Pilaf
- Couscous
- Bulgur Wheat
- Wild Rice Blend
- Farro
- Barley Pilaf
VEGETABLES:
- Roasted Sweet Potatoes
- Roasted Broccoli
- Cauliflower
- Brussels Sprouts
- Garlic Green Beans
- Roasted Carrots
- Grilled Asparagus
PROTEIN:
- Baked Tofu
- Grilled Tempeh
- Marinated Seitan
- Falafel
- Lentil Patties
- Black Bean Burgers
- Crispy Baked Chickpeas
PASTA:
- Vegan Pesto Pasta
- Garlic Olive Oil Spaghetti
- Lemon Orzo
- Vegan Pasta Primavera
- Mediterranean Pasta Salad
- Whole Wheat Penne with Vegetables
SANDWICHES AND WRAPS:
- Hummus Veggie Wrap
- Grilled Vegetable Panini
- Vegan Club Sandwich
- Falafel Wrap
- Avocado Toast
- Mediterranean Veggie Sandwich
PICNIC:
- Grilled Corn on the Cob
- Vegan Burgers
- Veggie Skewers
- Baked Potato Wedges
- Coleslaw
- Pasta Salad
- Three Bean Salad
SALADS:
- Mixed Green Salad
- Arugula Salad
- Spinach Strawberry Salad
- Kale Salad
- Cabbage Slaw
- Beet Salad
- Watermelon Mint Salad
DIPS & SPREADS:
- Classic Hummus
- Roasted Red Pepper Hummus
- Baba Ganoush
- Tzatziki-Style Vegan Dip
- White Bean Dip
- Olive Tapenade
- Guacamole
FRUIT:
- Watermelon Slices
- Mixed Berry Bowl
- Orange Segments
- Pineapple Chunks
- Grapes
- Mango Slices
- Kiwi Salad
DRINKS:
- Fresh Lemonade
- Sparkling Lemon Water
- Iced Green Tea
- Mint Iced Tea
- Cucumber Lime Water
- Hibiscus Tea
- Fresh Orange Juice
TIPS:
- A firm avocado gives better results and maintains its shape after mixing.
- Chill the salad for 15 minutes, then serve to get the best taste.
- Include dry chickpeas so the salad does not become watery.
- Add avocado to the salad when needed to serve so it stays fresh.
STORAGE INFORMATION:
FRIDGE:
- Include the salad in the box and keep for two days.
FREEZER:
- Do not freeze the salad as the ingredients lose their texture.
FAQs:
Is this salad good to make early?
- Yes, you may prepare all the ingredients in advance except avocado & dressing. Add both to the salad when you need to serve.
Are canned chickpeas a good choice for this recipe??
- Yes, just drain them and dry well before including.
Does this salad contain gluten?
- No, all the ingredients in the recipe are naturally gluten-free.
How to make this salad more filling?
- Serve this recipe with brown rice, roasted sweet potatoes, or whole-grain bread.
Is bottled lemon juice good to include?
- Yes, but fresh lemon juice provides better results.
NUTRITIONAL INFORMATION:
Calories: 285 kcal
Net Carbs: 17 g
Iron: 3.0 grams
Total Carbs: 25 g
Vitamin A: 850 IU
Fiber: 8 grams
Calcium: 55 g
Protein: 8 grams
Sodium: 310 g
Potassium: 620 grams
