Chickpea, Cucumber, Tomato and Avocado Salad

2 days ago 4

Democracy Dies successful Darkness

4.5 (2)

This crockery combines elements of respective salads that I love. It has large texture, heavy flavors and complementary elements. Lemon flavors the dressing and helps the avocado enactment green. With grilling play upon us, the crockery is simply a earthy pairing with grilled chicken, food oregon lamb.

Baby oregon tiny seedless cucumbers are becoming expanding disposable successful supermarkets and farmers markets. They're perfect for this salad: You tin bargain conscionable the close amount, and they're casual to prep. Whether oregon not you take to peel and effect the tomatoes is up to you.

The assembled crockery tin beryllium covered and refrigerated for up to 8 hours.

From Nourish columnist Stephanie Witt Sedgwick.

Ingredients

Zest and freshly squeezed foodstuff from 1 ample citrus (about 2 teaspoons zest and 1/4 cupful juice)
1 tablespoonful extra-virgin olive oil
1 spoon crushed cumin, oregon to taste
1/2 spoon salt
1/4 spoon sugar
Freshly crushed achromatic pepper
1 cupful cooked chickpeas (if utilizing canned chickpeas, rinse and drain them)
8 ounces tiny seedless (English) cucumbers, chopped into 1/2-inch pieces (2 cups)
8 ounces tomato, peeled and seeded if desired, chopped into 1/2-inch dice (1 cup)
3 oregon 4 scallions oregon outpouring onions, achromatic and light-green parts, finely chopped (1/3 cup)
1/3 cupful loosely packed, finely chopped flat-leaf parsley (about 12 stems)
Flesh of 1 ripe avocado (9 to 10 ounces), chopped into 1/2-inch dice

Nutritional Facts

Per 1/2-cup serving

Calories
120
Fat
7 g
Saturated Fat
1 g
Carbohydrates
12 g
Sodium
150 mg
Protein
3 g
Fiber
5 g
Sugar
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Nourish columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

Published May 18, 2010

Updated March 13, 2026