Ingredients
Scale
- 2 large cucumbers, sliced
- 1 ripe avocado, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- 1 teaspoon honey or agave syrup (optional for sweetness)
- Salt and pepper to taste
- Red pepper flakes (optional, for a spicy kick)
Instructions
- Start by slicing the cucumbers into thin rounds or half-moons for a crisp texture. Dice the ripe avocado and set aside.
- In a small bowl, whisk together the fresh lime juice, olive oil, honey (if using), salt, and pepper. Add chopped cilantro for a burst of herbal flavor. For an extra spicy twist, sprinkle red pepper flakes into the dressing.
- In a large mixing bowl, combine the sliced cucumbers, chickpeas, diced avocado, and chopped cilantro. Drizzle the dressing over the top and gently toss to coat all ingredients evenly. Serve immediately or chill for a refreshing experience later.
Notes
- For added flavor, top with toasted seeds or crumbled feta cheese before serving.
- To prevent the avocado from browning, add a little extra lime juice before storing leftovers.
- This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 1 day.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mexican-inspired
- Diet: Vegan, Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 180 kcal Kcal
- Sugar: 3 g
- Sodium: 290 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg