This salad is bursting with contrasting textures and flavors—crunchy chickpeas, creamy avocado, and juicy cucumber in every bite. It’s quick to make, nutrient-rich, and naturally vegan and gluten-free. The lemon-garlic dressing adds zesty freshness, and the whole dish is easy to prep ahead for a healthy, delicious option anytime.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Canned chickpeas (drained and rinsed)
Olive oil
Garlic powder
Paprika or smoked paprika
Salt and pepper
Cucumber
Avocado
Red onion or green onion
Fresh parsley or cilantro
For the dressing:
Olive oil
Fresh lemon juice
Dijon mustard (optional)
Garlic (minced)
Salt and pepper
Directions
Preheat the oven to 400°F (200°C).
Pat the chickpeas dry with a towel. Toss with olive oil, garlic powder, paprika, salt, and pepper.
Spread chickpeas on a baking sheet and roast for 25–30 minutes, shaking halfway through, until golden and crispy.
While chickpeas roast, chop cucumber, avocado, onion, and herbs.
In a small bowl, whisk together the olive oil, lemon juice, garlic, mustard (if using), salt, and pepper.
In a large bowl, combine cucumber, avocado, onion, and herbs.
Let chickpeas cool slightly, then add to the salad.
Drizzle with dressing and toss gently to combine. Serve immediately.
Add Greens: Toss in spinach, arugula, or mixed greens for extra volume.
Spicy Chickpeas: Add cayenne or chili flakes before roasting for heat.
Grain Bowl Style: Serve over quinoa, couscous, or rice for a more filling meal.
Cheesy Touch: Crumble in some feta or goat cheese if not keeping it vegan.
Different Dressings: Try tahini dressing, balsamic vinaigrette, or herbed yogurt sauce for a new flavor.
Storage/Reheating
Store components separately for best results. Roasted chickpeas can be stored at room temperature for up to 2 days (they may soften slightly). The assembled salad without dressing lasts up to 2 days in the fridge. Avocado is best added fresh to avoid browning.
FAQs
How do I keep chickpeas crispy?
Let them cool completely before storing, and don’t store them in an airtight container with moist ingredients like avocado or cucumber.
Can I use dried chickpeas?
Yes, cook them fully first, then roast. Canned chickpeas are quicker and just as tasty.
What type of cucumber works best?
English cucumbers or Persian cucumbers are ideal because they’re crisp and low in seeds.
Can I make this salad ahead of time?
You can prep the components ahead, but wait to combine and dress the salad just before serving for best texture.
What if I don’t like raw onion?
Use green onion or omit it entirely. You can also soak red onion in lemon juice to mellow the flavor.
Is this salad vegan?
Yes, it’s naturally vegan and gluten-free.
Can I add protein?
The chickpeas already provide protein, but you can add grilled tofu, tempeh, or a hard-boiled egg for more.
How do I know if the avocado is ripe?
It should give slightly when you press it gently. Too soft means it’s overripe, too firm means it’s not ready.
Can I add tomatoes?
Yes, cherry tomatoes or chopped roma tomatoes add great flavor and color.
What else can I serve this with?
It pairs well with grilled vegetables, pita bread, or as a side to soups or sandwiches.
Conclusion
Roasted Chickpea, Avocado and Cucumber Salad is a fresh, satisfying, and nutrient-packed dish that’s perfect for any occasion. With a balance of crunch, creaminess, and bright flavor, it’s a go-to recipe when you want something healthy, fast, and full of texture. Customize it your way and enjoy a bowl of pure goodness.
Roasted Chickpea, Avocado and Cucumber Salad is a vibrant, crunchy, and satisfying vegan salad featuring crispy chickpeas, creamy avocado, and fresh cucumber tossed in a zesty lemon-garlic dressing. Perfect as a light lunch or hearty side.
Ingredients
1 (15 oz) can chickpeas, drained and rinsed
1 1/2 tablespoons olive oil (for roasting)
1/2 teaspoon garlic powder
1/2 teaspoon paprika or smoked paprika
Salt and pepper to taste
1 large cucumber, diced
1 large avocado, diced
1/4 red onion or 2 green onions, thinly sliced
2 tablespoons chopped fresh parsley or cilantro
Dressing:
2 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard (optional)
1 small garlic clove, minced
Salt and pepper to taste
Instructions
Preheat oven to 400°F (200°C).
Pat chickpeas dry with a clean towel. Toss with olive oil, garlic powder, paprika, salt, and pepper.
Spread chickpeas on a baking sheet and roast for 25–30 minutes, shaking the pan halfway through, until crispy and golden.
Meanwhile, dice the cucumber and avocado, slice the onion, and chop the herbs.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard (if using), minced garlic, salt, and pepper to make the dressing.
In a large bowl, combine cucumber, avocado, onion, and herbs.
Let chickpeas cool slightly, then add them to the salad.
Drizzle with dressing and toss gently to combine. Serve immediately.
Notes
Add cayenne or chili flakes to chickpeas before roasting for extra heat.Wait to add avocado until just before serving to prevent browning.Store salad components separately for best texture if making ahead.Serve over greens or grains to make it more filling.Use English or Persian cucumbers for best crunch and fewer seeds.
