Cucumber Avocado Salad with Crispy Chickpeas
Cucumber Avocado Salad with Crispy Chickpeas is a cool, crunchy mix of mini cucumbers, ripe avocado, spiced chickpeas, feta, and dill, all tossed in a creamy avocado dressing. Bright, hearty, and wildly satisfying, it’s the kind of simple recipe that delivers big flavor – the same fresh energy we love at Bar Acuda in Hanalei!
Best Cucumber Salad
Hawaii has been our happy place ever since we first traveled there in 2016. We love the slow pace, the ocean breeze, the people, and of course, the food. The little town of Hanalei on Kauai’s north shore is one of our favorite spots on earth, and Bar Acuda is still one of our go‑to restaurants there.
Bar Acuda is a cozy Hanalei favorite known for fresh, island‑driven tapas and a relaxed vibe – totally our style. Their cucumber salad is one of those quietly legendary dishes: super fresh, bright, crispy, a little tangy, and just beautifully balanced. This recipe is my attempt to recreate it.
Why This Recipe Works:
- It’s a full-on texture party – crispy chickpeas, creamy avocado, crunchy cukes, soft feta. Every bite hits different.
- You get double avocado action – chunks in the salad and a silky avocado dressing. Peak satisfaction.
- Nutritious without trying too hard – fiber, healthy fats, protein, and tons of fresh produce.
- Works as a side dish, light lunch, or add-your-protein dinner. Very flexible.
What You’ll Need:
- chickpeas
- olive oil
- seasonings – onion powder, ground cumin, ground oregano, kosher salt, and freshly ground black pepper
- cucumbers
- avocado
- fresh dill
- feta cheese
- simple dressing – more avocado, garlic, olive oil, fresh lemon juice, white wine vinegar, salt, and pepper
How to make Cucumber Avocado Salad with Crispy Chickpeas:
Step 1
Prep chickpeas. Rinse chickpeas in a colander and then pat dry using paper towel. Add olive oil and seasonings and spread out on a large baking sheet.
NOTE: Make sure the chickpeas get really dry. I usually pat them with paper towels, then let them hang out on a clean dish towel for a bit so any extra moisture can evaporate.
Step 2
Bake chickpeas. Bake seasoned chickpeas in a preheated 400 degree F oven for 30-35 minutes, shaking midway through, until crispy. Remove pan and set aside.
Step 3
Prep salad. While the chickpeas roast, slice the cucumbers into half‑moons (or whatever shape you like) and add them to a serving bowl or platter. Layer in the chopped avocado, fresh mint, and crumbled feta, and set it aside until the chickpeas are ready.
Step 4
Make dressing. To a small food processor, add avocado, garlic, olive oil, lemon juice, white wine vinegar, salt, and pepper. Process until well combined.
Step 5
Add dressing to salad. Pour the salad dressing overtop the salad and toss well. Add some of the crispy chickpeas.
Step 6
Serve. Serve cucumber salad with extra dill, extra chickpeas, salt, and pepper – as desired.
This salad is best enjoyed right away. After a few hours, the cucumbers soften and the avocado loses its brightness.
What to serve with cucumber avocado salad:
Recipe FAQs:
They’re best the day you make them. If they soften, pop them back in a hot oven for a few minutes.
Mini or Persian cucumbers stay crunchy and don’t release a ton of water.
You can chop the cucumbers, dill, and feta ahead, but wait to add the avocado and dressing until right before serving so everything stays fresh.
A little, eventually – but the lemon juice slows it down. Store it in an airtight container and press plastic wrap directly on the surface if you’re making it ahead.
Goat cheese or queso fresco both work well, depending on the flavor you want.
Other Fresh Salads:
We normally make a large salad of some kind at the start of each week. Here are some other choices for you to try next.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Cucumber Avocado Salad with Crispy Chickpeas
Ingredients
For the chickpeas
- 15 oz. chickpeas – rinsed and patted REALLY dry
- 2 Tablespoons olive oil
- 1/2 teaspoon EACH onion powder, ground cumin, dried oregano, kosher salt, freshly ground black pepper – or use other seasonings of your choice
For the salad:
- 6 mini cucumbers – chopped
- 1 ½ large ripe avocado – chopped
- 1/4 cup fresh dill – chopped
- 2 oz. feta cheese – crumbled
For the dressing:
- 1/2 large ripe avocado
- 1 clove garlic
- 2 Tablespoons olive oil
- 3 Tablespoons freshly squeezed lemon juice – from about one large lemon
- 2 Tablespoons white wine vinegar
- kosher salt and freshly ground black pepper – to taste
Instructions
- Prep chickpeas. Rinse chickpeas in a colander and then pat dry using paper towel. Add olive oil and seasonings and spread out on a large baking sheet.NOTE: Make sure the chickpeas get really dry. I usually pat them with paper towels, then let them hang out on a clean dish towel for a bit so any extra moisture can evaporate.15 oz. chickpeas, 2 Tablespoons olive oil, 1/2 teaspoon EACH onion powder, ground cumin, dried oregano, kosher salt, freshly ground black pepper
- Bake chickpeas. Bake seasoned chickpeas in a preheated 400 degree F oven for 30-35 minutes, shaking midway through, until crispy. Remove pan and set aside.
- Prep salad. While the chickpeas roast, slice the cucumbers into half‑moons (or whatever shape you like) and add them to a serving bowl or platter. Layer in the chopped avocado, fresh mint, and crumbled feta, and set it aside until the chickpeas are ready.6 mini cucumbers, 1 ½ large ripe avocado, 1/4 cup fresh dill, 2 oz. feta cheese
- Make dressing. To a small food processor, add avocado, garlic, olive oil, lemon juice, white wine vinegar, salt, and pepper. Process until well combined.1/2 large ripe avocado, 1 clove garlic, 2 Tablespoons olive oil, 3 Tablespoons freshly squeezed lemon juice, 2 Tablespoons white wine vinegar, kosher salt and freshly ground black pepper
- Add dressing to salad. Pour the salad dressing overtop the salad and toss well. Add some of the crispy chickpeas.
- Serve. Serve cucumber salad with extra dill, extra chickpeas, salt, and pepper – as desired.
Notes
- This salad is best enjoyed right away. After a few hours, the cucumbers soften and the avocado loses its brightness.
- You can chop the cucumbers, dill, and feta ahead, but wait to add the avocado and dressing until right before serving so everything stays fresh.