Cucumber Avocado Salad with Crispy Chickpeas

Closeup on the cucumber avocado salad with dressing and crispy chickpeas.

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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!

Course Salad

Cuisine American

Keyword cucumber avocado salad, cucumber salad with crispy chickpeas

Prep Time 40

Total Time 40

Servings servings

Calories 503kcal

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.

Nutrition