Ingredients
2 cups cooked chickpeas
1 large avocado or 2 small, cubed
1 large or 2 small seedless cucumbers, diced
1/2 small red onion, finely chopped
1/4 cup fresh parsley, chopped
1 tablespoon fresh dill, chopped
2 tablespoons olive oil
2 tablespoons fresh lemon juice
Salt to taste
Freshly ground black pepper to taste
Instructions
Wash and drain the chickpeas, then toss with a pinch of salt and pepper.
Peel and cube the avocado, setting aside to prevent browning.
Dice the cucumber and chop the red onion.
Combine chickpeas, avocado, cucumber, red onion, parsley, and dill in a large bowl.
Mix olive oil and lemon juice in a small bowl to create the dressing.
Pour salad dressing over the ingredients and gently toss to coat.
Notes
Chickpeas can be replaced with navy beans for variety.
Use a spoon when dicing avocado to maximize yield and avoid bruising.
Store the avocado separately until serving to maintain freshness.
Dressing can be adjusted: add garlic or more herbs for extra flavor.
- Prep Time: 20
- Category: Mediterranean Table
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian, Gluten-free
Nutrition
- Serving Size: 1 large serving (about 1 cup)
- Calories: 190
- Sugar: 3g
- Sodium: 2g
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg