Chickpea Cucumber Salad

Everything tastes better in a bowl! This CREAMY CHICKPEA CUCUMBER SALAD is a start-the-week favorite around here! 🌱🍋🥗🥒

Full disclosure- I had breakfast for both; breakfast & dinner 🙈🤷🏻‍♀️ but I pinky promised myself I’ll prep 2 big salads tomorrow to get organized & eat during the week.

Chickpea Cucumber Salad

Everything tastes better in a bowl! This creamy chickpea cucumber salad is a start-the-week favorite around here!

Course Lunch, Salad, Side Dish

Cuisine Mediterranean-Inspired

Keyword Summer Salad, Vegan Chickpea Salad

Total Time 25

Servings

Author Aleyda

Ingredients

Dressing

3-4 tbsp extra virgin olive oil
1/2 lemon for the juice
3 tbsp red wine vinegar
1 1/2 tsp dried oregano
handful fresh dill rough chopped
1/4 tsp sea salt
1/4 tsp black pepper

Salad Base

2 cans chickpeas organic, low-sodium
1 small cucumber sliced
1/2 cup pickled red onions pickled in white vinegar & sea salt. You could add raw sugar to the brine.
2 avocados cut into chunks

Instructions

Pour the dressing over the salad base ingredients right before serving. Don’t do it too far in advance; to keep it as fresh as possible. Because this salad doesn’t have any leafy greens i.e. spinach, kale or lettuce; wilting won’t occur.