This easy and healthy cucumber chickpea salad is made with cucumber, tomato, creamy avocado, protein-packed chickpeas, and a vibrant vinaigrette. Serve it for lunch or dinner, or meal prep for busy weeks!
In a large bowl combine the salad ingredients: chickpeas, cucumbers, tomatoes, diced avocado, onions, olives, herbs, capers if using, and feta.
In a medium bowl or Mason jar, combine the salad dressing ingredients: olive oil, lemon juice, vinegar, Dijon, garlic, and spices until fully emulsified.
Pour the dressing over the salad little by little, or just enough to coat the salad ingredients. Gently toss to combine and season with salt and pepper to taste. NOTE: To serve this salad cold, cover and chill in the fridge. However, only add the avocado and the salad dressing to the salad right before serving.
Fridge: Refrigerate leftovers in an airtight glass or plastic container for up to 1 day.
Freezer: Since this recipe is made with olive oil, fresh veggies, and chickpeas, I don’t recommend storing it in the freezer.
Make ahead: You can prepare the salad and the dressing up to 1 day in advance and refrigerate it. Just remember to add the diced avocado and toss the salad with the dressing right before serving. Give the dressing another shake before tossing it with the salad, especially since vinaigrettes tend to separate the longer they sit in the fridge.
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