Chickpea Salad with Cucumber, Tomato, Avocado, and Lemon Dressing Recipe
A refreshing and nutritious Chickpea Salad featuring fresh vegetables, creamy avocado, and a tangy lemon-sumac dressing. This vibrant salad combines hearty chickpeas with crisp cucumbers, juicy grape tomatoes, and aromatic herbs for a healthy, satisfying dish perfect for lunch or a light dinner.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Salad Ingredients
- 2 cans (15 ounces each) chickpeas, drained and rinsed (approximately 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
Dressing Ingredients
- ¼ cup olive oil
- 3 tablespoons lemon juice
- 1 teaspoon sumac
- ½ teaspoon cumin
- Salt and pepper, to taste
Instructions
- Prepare the Salad Ingredients: Drain and rinse the chickpeas thoroughly and place them into a large mixing bowl. Add the diced Persian cucumbers, halved grape tomatoes, diced avocado, sliced red onion, diced green bell pepper, chopped olives, and fresh parsley to the bowl, ensuring all ingredients are evenly combined.
- Make the Dressing: In a separate small bowl or jar, whisk together the olive oil, lemon juice, sumac, cumin, salt, and pepper until the dressing is well emulsified and balanced in flavor.
- Toss and Serve: When you are ready to serve the salad, pour the prepared dressing over the salad ingredients. Gently toss everything together to evenly coat the vegetables and chickpeas with the dressing, being careful not to mash the avocado. Serve immediately for the freshest taste.
Notes
- You can substitute Persian cucumbers with regular cucumbers if needed, but be sure to remove excess seeds to avoid extra moisture.
- Adjust the seasoning by adding more lemon juice or sumac according to your taste preferences.
- This salad is best served fresh but can be refrigerated for up to 1 day if covered tightly.
- For added protein, consider topping with feta cheese or grilled chicken.
- Sumac adds a unique tangy flavor but can be replaced with extra lemon zest if unavailable.
Keywords: chickpea salad, Mediterranean salad, vegan salad, healthy salad, avocado salad, no cook salad, summer salad
