Chickpea Salad with Cucumbers and Avocado is one of my favorite lunch salads. It’s so easy to make, tastes delicious and you can make it fancy by adding some burrata cheese and top it off with mint and lime for extra flavor! I can’t get enough of this salad and usually make extra on purpose so I can enjoy the leftovers for dinner:).
The whole working from home culture that we inherited since the pandemic has pushed me to diversify my lunch options. I usually want to make something healthy for myself and my husband, but that it isn’t time consuming or require lots of prep.
I always, always have chickpeas and cucumbers on hand so using these two ingredients as base, you can come up with many salad options. Hope you enjoy the below recipe:).
Here are the ingredients I used to make this filling and flavorful salad.
- Canned Chickpeas – since I am going for fast here, I’ll use canned chickpeas. For other dishes, I tend to soak them in water and cook them but for this salas, canned is convenient. Just rinse and drain.
- Cucumber – use English cucumber if you can.
- Onions – you can use either green onions like I did or red onions. I love using green onions, especially in spring time.
- Avocados – they add so much flavor to this salad and will make you feel full longer. (avoid afternoon cravings is a plus right?).
- Lime – I tend to squeeze one lime over this salad because it ties all the flavors together. If you don’t have limes, use red wine vinegar or white balsamic vinegar.
- Lettuce – some Romaine lettuce adds a bit of crunch to this salad.
- Mint – fresh mint leaves add both taste and aroma!! So goooood!!
- Burrata – now this cheese is optional, but I think it adds just a bit of that gourmet feel to this salad!!
- Olive oil – I’m not big on store bought salad dressing. I feel that if you toss a salad with olive oil and vinegar or lemon juice or upgrade to a vinaigrette, you don’t need more than that:)).
How to make this salad?
Honestly, you can make this salad your way, feel free to do what’s convenient for you. I’ll just walk you over the steps I use in case it makes it easier for you or it helps one of my younger readers:).
- Rinse and drain canned chickpeas
- Wash cucumber and peel in stripes (you can also peel completely if you like).
- Chop off top of green onions, remove an outer layer then slice them thinly.
- Chop off lettuce and mint.
- Place chickpeas, cucumbers and lettuce on a bowl. Add green onions, mint and diced avocados.
- Squeeze lime over all the ingredients in the bowl. Add salt as well to taste.
- Finally drizzle olive oil over everything and toss.
- Serve as desired and add burrata in each individual plate. Garnish with more mint.
*Note – please note that burrata cheese balls may vary widely in size (affiliate – see this example from Amazon) , check your grocery store on which brands and options you have available close to you.
Pro Tip – if you cook with chickpeas a lot, use dry chickpeas and soak them overnight. Cook the next day until chickpeas are soft, then drain them. Use some of them on the salad and the remaining chickpeas to make hummus:).
Chickpea and Cucumber Salad with Avocado and Burrata
- 1 medium glass bowl
- 1 salad tongs
- 1 can chickpeas
- 1 cucumber
- 2 avocados
- 5 green onions
- 5-6 mint leaves
- 1 lime
- ¼ tsp salt add salt to taste
- 3 tbsp olive oil extra virgin
- 4 burrata
- Rinse and drain chickpeas.
- Chop lettuce in thin stripes. Wash and peel cucumber in stripes. Slice cucumber and set aside.
- Clean green onions by chopping their top off, remove an outer layer then slice. Put mint leaves together and chop them in very small pieces too.
- Get a medium glass bowl. Add chickpeas, lettuce, sliced cucumber, mint, green onions in the bowl. Cut the avocados and remove the seed, dice the avocados and add them to the bowl too. Add salt and then squeeze a lime over all the ingredients.
- Use the salad tongs to toss everything together. You can chill the salad at this point if you're not ready to serve. When ready to serve, drizzle olive oil over tossed ingredients.
- Serve in individual plates. Add a burrata cheese ball on each plate and garnish with mint leaves. Enjoy:)
- Burrata cheese can come in different sizes, the bigger ones are enough 1 per person or even to share. The medium and smaller ones allow for individual serving.
- Calories are estimated for this salad.
- You can serve this salad as a light meal on its own. Or you can serve it with grilled protein for a full meal.
Yes, you can. Don’t add the burrata cheese on top and the rest of the ingredients are vegan friendly. If you still want to add an extra ingredients instead of burrata, you can add cashew cheese. Other ingredients you can add are croutons, apples, green peppers, cherry or grape tomatoes etc.
Yes it is. Consult your dietician for macro breakdown.
If you would like to save this recipe for later, please save the below picture to your boards in Pinterest. Let me know in comments how the salad came out or what changes you made. You can tag me pictures in social media if you made this recipe:). Thank you for reading my blog!
Additional Salad Recipes
I love salads and make lots of them with seasonal ingredients. See below some more salads from my blog.
- Lettuce Dill Salad
- Beets Chestnuts Salad
- Mediterranean Potato Salad
- Orange Arugula Salad with Avocados