Ingredients

For the salad

  • 1 large avocado, diced
  • 2 cucumbers, chopped
  • 1½ cups cooked chickpeas, drained and rinsed
  • ½ small red onion, finely chopped
  • ¼ cup fresh parsley, chopped
  • 2 tbsp fresh dill, chopped
  • Salt and black pepper, to taste

For the dressing

  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp Greek yogurt
  • 1 garlic clove, minced
  • ½ tsp dried oregano
  • ¼ tsp cumin
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions

  1. Add the chickpeas, cucumber, avocado, red onion, parsley, and dill to a large bowl.
  2. In a small bowl, whisk together olive oil, lemon juice, Greek yogurt, garlic, oregano, cumin, salt, and pepper.
  3. Pour the dressing over the salad.
  4. Gently toss until everything is evenly coated, being careful not to mash the avocado.
  5. Taste and adjust the lemon juice, salt, and pepper.
  6. Chill for 15–20 minutes before serving.

Serves: 4
Tip: Add the avocado just before serving if you want it to stay especially fresh and firm.