Cucumber Chickpea Avocado Salad

It’s not often that I post anything remotely healthy, but this salad is an exception. I’ve been learning a new respect for the humble legume, and it’s all in the quest for the perfect flourless chocolate cake. There has been much experimenting, biting of nails, and thoughtful testing and tasting of cake. Does it have the right texture, the right flavour, the right crumb? I have been known to make two cakes back to back, one on Thursday and another the very next day, as I tweak ingredients to get just the right balance.

Cucumber Chickpea Avocado SaladCucumber Chickpea Avocado SaladCucumber Chickpea Avocado SaladCould it be that one’s desire to make cake actually forces you to eat more salad? Not logical, perhaps? But in the quest to use aquafaba for my vegan baking adventures, I have been sourcing all the chickpea recipes I can find! It’s been a really positive thing, as previously I would have avoided the legumes, partly because of disinterest, partly not having any real knowledge of how to use them. But now, I’m gradually gaining an appreciation for them, and adding them to salads, stews, and even soups has been a really good thing!

Cucumber Chickpea Avocado SaladCucumber Chickpea Avocado SaladCucumber Chickpea Avocado SaladGenerally, salads around here are your standard chopped salad, as I can’t seem to get inspired to try more exciting versions, but this here is an exception. Easy and delicious, it’s a keeper. It’s hearty enough that you could just throw it in a wrap for lunch. It has the perfect balance of sour and salty, crunchy and creamy that satisfies when you’re hangry. It’s possibly the first salad that I’ve made at least once a week with no regrets. My husband is happy that he gets salad, and I’m happy that I get another cake in exchange.

Cucumber Chickpea Avocado SaladCucumber Chickpea Avocado Salad

Cucumber, Chickpea & Avocado Salad
A tasty, protein-rich salad featuring chickpeas, cucumber and avocado.

Serves 6 as a side

2 medium Lebanese cucumbers, peeled and diced
1 – 1 ½ cups cooked chickpeas (I use a 400g can, liquid reserved)*
1 large avocado, diced
1 cup (150g) feta cheese, crumbled**
1 tablespoon chopped chives
1/3 cup chopped parsley

Lemon vinaigrette:
1 tablespoon lemon juice
2 tablespoons olive oil
1 clove garlic, crushed
Sea salt and black pepper

Combine first 6 ingredients in a large bowl. Whisk dressing ingredients together and pour over salad. Toss to combine.

Chill. Eat. Enjoy!

Adapted slightly from spmgourmet

*Reserve the liquid from your can of chickpeas to make brownies, meringues, and other delicious, egg-free treats!

**For a vegan option, try adding in some Kalamata Olives instead of cheese.

Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #sweettucker!

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