Light Cucumber Avocado Chickpea Salad

Why yes. I am very much trying to insert my last summery recipe in here. I mean. It’s almost September. And this is the last recipe of August for the blog. And probably the last light, fresh, refreshing recipe that I shall be posting in a nice little while. Cuz come September/fall, it’s indulgence food o’clock all over here.

So, I’m going all out. By going light. With this summery cucumber avocado chickpea salad.

This cucumber salad is simple. Yet so effective at fulfilling all my revitalizing summer salad needs.

Let’s discuss:

• crunchy, paper thin, refreshing cucumber slices (peel on, duh)

• sharp, crispy chopped red onions

• meaty, hearty, tender chickpeas

• rich, creamy avocado cubes

• salty, tangy crumbled feta cheese

• fresh, cooling chopped parsley

That’s the whole base. For this entire cucumber avocado chickpea salad.

So many textures, so many flavors, so much wholesome goodness — I may just be on my second (serving) bowl as I’m typing this.

As for the dressing. It’s a vinaigrette. It’s basic and easy. But so good.

It’s got olive oil and lemon or lime (I prefer lime) and apple cider vinegar and freshly minced garlic and salt and pepper and cumin and that’s it.

This vinaigrette dressing is tangy and tart and sharp and earthy and garlicky and spicy, and it’s got cumin, which I probably enjoy putting in way more foodstuffs than I should.

This light cucumber salad comes together in minutes. It can be made dairy-free and vegan by omitting the feta cheese. It’s nutrient-packed and cooling.

And it’s tasty AF and should be included in all your summer meals, especially the outdoor ones.

Oh also. You can toss this cucumber chickpea salad and serve it immediately, light and crisp. Or you can let it sit in the dressing to soak up all those rich vinaigrette flavors and get even more flavorful and succulent.

Quick and easy. Wholesome and refreshing. Crispy and crunchy. Chewy and meaty. Creamy and cooling. Light yet rich. Vegetarian and possibly vegan.

Light cucumber avocado chickpea salad — imma soak you and the end of summer up.

Light Cucumber Avocado Chickpea Salad

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3 cups thinly sliced cucumbers
1 medium red onion, chopped
1 large avocado, cubed
1 can of chickpeas, drained and rinsed
1/2 cup crumbled feta cheese
Large handful of fresh parsley, chopped

Dressing:
1/3 cup olive oil
Juice of 1 lemon or lime
2 tablespoons apple cider vinegar
2 large garlic cloves, minced
Salt, pepper, and ground cumin, to taste

1. Combine the salad ingredients in a large bowl.

2. Whisk together the dressing ingredients. Toss with salad, adjusting spices to taste. Serve. Salad is also good after sitting in the dressing for a while in the fridge!