Dinner

Chickpea Salad with Cucumber, Tomato, Avocado, and Lemon Dressing Recipe

Bymia larkspur January 7, 2026January 7, 2026

Introduction

This vibrant Chickpea Salad is a fresh and flavorful dish perfect for a quick lunch or a light dinner. Packed with crunchy vegetables and a tangy lemon dressing, it’s both nutritious and satisfying.

The image shows a large white bowl filled with a colorful chickpea salad. The bottom layer is mainly round, pale beige chickpeas spread across the bowl. On top of that, there are bright green avocado chunks scattered evenly. Halved cherry tomatoes add a pop of red, mixed with thick slices of dark green cucumber. Small purple pieces of onion and dark brown olive slices are sprinkled throughout, giving a mix of colors and textures. A silver fork rests on the edge of the bowl, partially buried in the salad. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 15-ounce cans chickpeas (drained and rinsed, about 19 oz total)
2–3 Persian cucumbers (diced)
½ pint grape tomatoes (halved)
1 avocado (diced)
½ red onion (sliced)
½ cup green bell pepper (diced)
¼ cup olives (pitted and chopped)
¼ cup fresh parsley (chopped)
¼ cup olive oil
3 tablespoons lemon juice
1 teaspoon sumac
½ teaspoon cumin
Salt and pepper to taste

Instructions

Step 1: In a large bowl, combine the chickpeas, diced cucumbers, grape tomatoes, avocado, red onion, green bell pepper, olives, and parsley.
Step 2: In a small bowl or jar, whisk together the olive oil, lemon juice, sumac, cumin, salt, and pepper to make the dressing.
Step 3: Just before serving, pour the dressing over the salad and gently toss to combine all ingredients evenly.

Tips & Variations

For extra crunch, add toasted pine nuts or sunflower seeds on top before serving.
Substitute sumac with a sprinkle of smoked paprika for a different smoky flavor.
If you prefer a creamier texture, mix in a spoonful of tahini or Greek yogurt with the dressing.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. To prevent the avocado from browning, it’s best to add it just before serving. If refrigerated together, the avocado may darken, but the salad will still taste great. Re-toss gently after chilling before serving.

How to Serve

A white bowl sits on a white marbled surface filled with a fresh salad made of several colorful layers: the base is a mix of light beige chickpeas and bright green cucumber chunks, followed by vibrant halved red cherry tomatoes and creamy light green avocado pieces. Scattered throughout are small bits of dark red onion and sliced green olives. The salad is topped with crumbled white cheese and is sprinkled with some herbs. A silver spoon rests inside the bowl on the right side. A soft, light-colored cloth is placed near the bowl on the surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chickpeas instead of canned?

Yes, but fresh chickpeas need to be soaked overnight and cooked until tender, which takes about 1 to 1.5 hours. Canned chickpeas save time and work perfectly in this salad.