Chickpea Cucumber Summer Salad
by RoryThis fresh, citrusy salad makes a wonderful side dish for summer barbecues and picnics (and uses up a few cucumbers from the garden!).
Chickpea Cucumber Summer Salad
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Category
Side Dishes
Add a Middle Eastern twist to this dish by replacing the ground cumin in the recipe with our Shawarma Seasoning Blend!
Ingredients
1 Avocado, Peeled, Pitted and Chopped
1/2 Lemon, Juiced
2 15 oz. Cans Chickpeas, Drained
1/4 C. Red Onion, Minced
2-3 C. Grape or Cherry Tomatoes, Halved
2 Medium Cucumbers, Peeled and Diced
1-2 Colorful Bell Peppers, Chopped
1/2 C. Fresh Parsley, Chopped
1/4 C. Extra Virgin Olive Oil
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2 Tbsp. Champagne White Wine Vinegar
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1/2 tsp. Cumin, Ground
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Sea Salt, Fine (to Taste)
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Black Pepper, Fine Ground (to Taste)
Salad Ingredients
Dressing Ingredients
Directions
Peel, pit, and chop avocado into 1″ chunks. Use the lemon juice to toss with the chopped avocado to prevent it from browning. Set aside.
Drain and rinse the chickpeas and prepare the vegetables. Combine juice-covered avocado, chickpeas, and vegetables in a large serving bowl. Mince the fresh parsley over the mixture, then toss to combine.
In a cruet, small lidded jelly jar, or bowl, whisk (or shake) together the dressing ingredients. Pour dressing over salad, and toss once again to coat vegetables with dressing.
Serve chilled. Salad will keep, if covered, for 4 – 5 days in the refrigerator.
Recipe Note
For a zippy twist on the original recipe, substitute our Jalapeño Lime White Balsamic Vinegar for the Pinot Grigio White Wine Vinegar in the recipe.