Cucumber Avocado Salad with Chickpeas and Feta
sandravalvassori.com
This Mediterranean-inspired salad combines crunchy cucumbers, creamy avocado, and fibre-rich chickpeas with a zesty lime dressing for a dish that feels like summer on a plate. A pinch of Aleppo pepper brings a warm, fruity depth that takes the flavors to the next level. You'll love the contrast of creamy and crisp textures, along with bright pops of red onion and fresh herbs in every bite. Best of all, you can throw together this gorgeous salad in 20 minutes or less!
Servings: 4
Ingredients
For the Dressing
- 2 tablespoons rice vinegar (or 1 tablespoon red/white wine vinegar)
- 3 tablespoons lime juice
- 1 small garlic clove, grated or minced
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon Kosher salt or sea salt
- 1/2 teaspoon Aleppo pepper, plus more for garnish
For the Salad
- 2 ripe avocados
- 1 lime
- 6-8 Persian cucumbers sliced 1/4-inch thick (or chopped, if you prefer)
- 1 (15 oz) can chickpeas, drained and rinsed
- ½ small red onion, thinly sliced
- 2-3 tablespoons chopped herbs such as dill and/or parsley
- 1/2 heaping cup crumbled feta cheese, (from a 3-4 ounce block)
- 1/2 teaspoon kosher salt, plus more to taste
Instructions
- Make the dressing: Add the vinegar, lime juice, garlic, olive oil, salt, and Aleppo pepper to a small jar or bowl. Whisk or shake until well combined and emulsified. Taste and adjust seasoning if needed.
- Halve the avocados and remove the pits. Scoop out the flesh and cut into ½-inch cubes. Transfer to a large bowl and drizzle with the juice of ½ lime (use the remaining half if needed). Gently toss to coat and prevent browning.
- Add the cucumbers, chickpeas, red onion, herbs, feta, and salt to the bowl with the avocado. Drizzle with the dressing (add to taste—you may not need it all). Gently toss to combine. Taste and adjust salt if needed.
- Sprinkle with extra Aleppo pepper and fresh herbs. Serve immediately.
Notes
Aleppo pepper: If you aren't familiar with Aleppo pepper, it is a gently spicy, slightly fruity chili flake with warm, earthy depth. Fortunately, many well-stocked grocery stores now sell Aleppo pepper. If you can't find it, you can mix 1/2 teaspoon of sweet paprika with just a pinch of cayenne pepper. Alternativey, use a pinch of red pepper flakes.
To Store: This salad is best served as soon as it is assembled. However, if you have leftovers, they will keep well in an airtight container in the fridge for up to 1 day.