Ingredients
Scale
- 2 large cucumbers, thinly 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 freshly ground pepper to taste
Instructions
- In a small bowl, whisk together lime juice, olive oil, honey (if using), salt, and pepper to make the dressing.
- In a large salad bowl, combine sliced cucumbers, diced avocado, and drained chickpeas.
- Pour the dressing over the salad ingredients and gently toss to coat evenly.
- Sprinkle chopped cilantro on top for added freshness.
- Serve immediately or refrigerate for 15-20 minutes to allow flavors to meld.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- To prevent avocado browning, add extra lime juice on top before storing.
- Enjoy this salad as a side dish, light lunch, or topping for tacos and wraps.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: No-cook
- Cuisine: Summer, Vegan, Gluten-Free
- Diet: Vegan, Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 180 kcal Kcal
- Sugar: 4 g
- Sodium: 380 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
