Ingredients
Scale
- 2 large cucumbers, sliced thin
- 1 ripe avocado, diced
- 1 cup cooked chickpeas (or canned, drained, and rinsed)
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- Optional: red onion, cherry tomatoes, or jalapeños for extra flavor
Instructions
- Start by washing and thinly slicing the cucumbers. Dice the ripe avocado and, if desired, chop additional ingredients like red onion or cherry tomatoes for added flavor.
- In a small bowl, whisk together fresh lime juice, olive oil, salt, and black pepper to create the zesty dressing.
- In a large mixing bowl, combine the sliced cucumbers, chickpeas, diced avocado, and chopped cilantro. Pour the dressing over the mixture and gently toss to coat evenly.
- Serve immediately for optimal freshness, or cover and refrigerate for 20-30 minutes to allow flavors to meld and enhance the dish’s refreshing qualities.
Notes
- Store leftovers in an airtight container in the refrigerator. Consume within 24 hours as avocados may brown over time.
- To keep the salad fresh longer, add a squeeze of lime just before serving again.
- Customize with additional herbs or vegetables such as sliced radishes or fresh mint for variety.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Healthy, Vegetarian
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal Kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg