Chickpea, Cucumber, Tomato and Avocado Salad 8.000

Michael Temchine for The Washington Post

Nourish May 19, 2010

This salad combines elements of several salads that I love. It has great texture, deep flavors and complementary elements. Lemon flavors the dressing and helps the avocado stay green. With grilling season upon us, the salad is a natural pairing with grilled chicken, fish or lamb.

Baby or small seedless cucumbers are becoming increasing available in supermarkets and farmers markets. They're ideal for this salad: You can buy just the right amount, and they're easy to prep. Whether or not you choose to peel and seed the tomatoes is up to you.

Make Ahead: The assembled salad can be covered and refrigerated for up to 8 hours.

Servings: 8
  • Zest and freshly squeezed juice from 1 large lemon (about 2 teaspoons zest and 1/4 cup juice)
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon ground cumin, or to taste
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar
  • Freshly ground black pepper
  • 1 cup cooked chickpeas (if using canned chickpeas, rinse and drain them)
  • 8 ounces small seedless (English) cucumbers, cut into 1/2-inch pieces (2 cups)
  • 8 ounces tomato, peeled and seeded if desired, cut into 1/2-inch dice (1 cup)
  • 3 or 4 scallions or spring onions, white and light-green parts, finely chopped (1/3 cup)
  • 1/3 cup loosely packed, finely chopped flat-leaf parsley (about 12 stems)
  • Flesh of 1 ripe avocado (9 to 10 ounces), cut into 1/2-inch dice


Whisk together the lemon zest and juice, oil, cumin, salt, sugar and pepper in a large bowl.

Add the chickpeas, cucumber, tomato, scallions, parsley and avocado; toss gently to combine. Serve immediately, or cover and refrigerate for up to 8 hours.

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Recipe Source

From Nourish columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

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