Creamy Avocado Cucumber Chickpea Bowl (Printable)
Avocado, cucumber, chickpeas and fresh dill in a tangy dairy-free dressing—light, protein-rich lunch.
# What You’ll Need:
→ Salad Base
01 - 1 (15 oz) can chickpeas, drained and rinsed
02 - 1 large ripe avocado, diced
03 - 1 large cucumber, diced
04 - 1 cup cherry tomatoes, halved
05 - 1/4 small red onion, thinly sliced
06 - 2 tbsp fresh dill, chopped
07 - 2 tbsp fresh parsley, chopped (optional)
→ Dressing
08 - 3 tbsp olive oil
09 - 2 tbsp fresh lemon juice
10 - 1 tsp Dijon mustard
11 - 1 clove garlic, minced
12 - 2 tbsp unsweetened plain vegan yogurt
13 - 1/2 tsp salt
14 - 1/4 tsp black pepper
# How-To Steps:
01 - In a large salad bowl, combine the drained chickpeas, diced avocado, diced cucumber, halved cherry tomatoes, thinly sliced red onion, chopped dill, and parsley. Set aside.
02 - In a separate small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, vegan yogurt, salt, and black pepper until smooth and creamy.
03 - Pour the dressing over the salad and gently toss to combine, ensuring all ingredients are evenly coated.
04 - Taste and adjust seasoning as needed. Serve immediately for the best texture and freshness.
# Expert Advice:
01 -
- Zero cooking required, which means your kitchen stays cool and you get to eat in fifteen minutes flat.
- The creamy avocado dressing coats every chickpea and cucumber piece without a drop of mayonnaise or heavy dairy.
02 -
- Avocado starts browning within an hour of being cut, so if you are prepping ahead, dice it last and squeeze extra lemon juice over the top.
- The dressing can be made a day in advance and stored in a jar in the fridge, which actually helps the garlic flavor mellow and meld with the mustard.
03 -
- Let the dressed salad sit for five minutes before serving, because the salt draws out just enough tomato juice to make the dressing even better.
- Use a fork to mash half an extra avocado into the dressing if you want it extra thick and luxurious without adding more oil.