Garbanzo Avocado Cucumber Salad
Garbanzo Avocado Cucumber Salad
Ingredients
For the Salad
- 15 ounce garbanzo beans, 1 can, rinsed and drained
- 1 cucumber, medium, diced
- 1 avocado, large, diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh parsley, chopped
For the Lemon Herb Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the salad ingredients: Rinse and drain the canned garbanzo beans thoroughly. Dice the cucumber, avocado, and finely dice the red onion. Chop the fresh parsley.
⏱️ 10 min
- 2
In a large mixing bowl, combine the garbanzo beans, diced cucumber, diced avocado, finely diced red onion, and chopped fresh parsley.
⏱️ 2 min
- 3
Prepare the lemon herb dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, dried oregano, garlic powder, salt, and black pepper until well combined and emulsified.
⏱️ 3 min
- 4
Pour the dressing over the salad ingredients in the large mixing bowl. Gently toss everything together until all ingredients are evenly coated with the dressing. Be careful not to mash the avocado.
⏱️ 3 min
- 5
For best flavor, cover the bowl and refrigerate the salad for at least 15 minutes before serving. This allows the flavors to meld together.
⏱️ 15 min
- 6
Serve chilled as a refreshing side dish or a light main course.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Garbanzo Avocado Cucumber Salad
Ingredients
For the Salad
- 15 ounce garbanzo beans, 1 can, rinsed and drained
- 1 cucumber, medium, diced
- 1 avocado, large, diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh parsley, chopped
For the Lemon Herb Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the salad ingredients: Rinse and drain the canned garbanzo beans thoroughly. Dice the cucumber, avocado, and finely dice the red onion. Chop the fresh parsley.
⏱️ 10 min - 2
In a large mixing bowl, combine the garbanzo beans, diced cucumber, diced avocado, finely diced red onion, and chopped fresh parsley.
⏱️ 2 min - 3
Prepare the lemon herb dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, dried oregano, garlic powder, salt, and black pepper until well combined and emulsified.
⏱️ 3 min - 4
Pour the dressing over the salad ingredients in the large mixing bowl. Gently toss everything together until all ingredients are evenly coated with the dressing. Be careful not to mash the avocado.
⏱️ 3 min - 5
For best flavor, cover the bowl and refrigerate the salad for at least 15 minutes before serving. This allows the flavors to meld together.
⏱️ 15 min - 6
Serve chilled as a refreshing side dish or a light main course.
⏱️ 2 min