Creamy Cucumber Chickpea Salad Recipe

Name: Creamy Cucumber Chickpea Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: American, Mediterranean
Ingredients: 1 medium ripe avocado, peeled, pitted, and diced; 1/3 cup sour cream; 1/4 cup coarsely chopped cilantro leaves and tender stems; 2 tablespoons freshly squeezed lime juice (1 medium lime); 1/4 teaspoon kosher salt, plus more as needed; 1 small clove garlic, peeled; 1 pinch freshly ground black pepper, plus more as needed; 2 medium English cucumbers, quartered lengthwise and cut crosswise into 1/4-inch thick pieces; 1 (about 15-ounce) can chickpeas, drained and rinsed; 1/2 medium red onion, finely chopped (about 3/4 cup); 1/4 cup coarsely chopped fresh cilantro leaves and tender stems, plus more for garnish; 1/4 teaspoon kosher salt; 2 ounces feta or fresh goat cheese, crumbled (about 1/2 cup)

2 steps

Prep:15min

Recipe Notes Make ahead: The dressing can be made up to 1 day ahead and refrigerated in an airtight container. Stir before using. Storage: This recipe is best eaten immediately after tossing with the avocado dressing. Leftovers can be refrigerated in an airtight container for up to 1 day, but the cucumber will soften and the salad will become watery the longer it sits. Helpful Swaps Swap the sour cream for plain Greek yogurt for a slightly tangier, lighter dressing with added protein. You can swap in goat cheese for the feta, which has a softer texture and a slightly tangier, more delicate flavor.

Updated at: Sat, 08 Aug 2026 18:28:43 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories242.9 kcal (12%)

Total Fat12.3 g (18%)

Carbs27.2 g (10%)

Sugars7.4 g (8%)

Protein8.9 g (18%)

Sodium493.2 mg (25%)

Fiber7.5 g (27%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1avocado

medium ripe, peeled, pitted, and diced

⅓ cupsour cream

¼ cupcilantro

coarsely chopped, leaves and tender stems

2 tablespoonslime juice

freshly squeezed

¼ teaspoonkosher salt

plus more as needed

1clove garlic

small, peeled

1 pinchblack pepper

freshly ground, plus more as needed

2English cucumbers

medium, quartered lengthwise and cut crosswise into 1/4-inch thick pieces

1 x 15 ouncecan chickpeas

drained and rinsed

¾ cupred onion

medium, finely chopped

¼ cupfresh cilantro

coarsely chopped, leaves and tender stems, plus more for garnish

¼ teaspoonkosher salt

½ cupfeta cheese

or fresh goat, crumbled

Instructions

Step 1

Toss 2 chopped medium English cucumbers, 1 (about 15-ounce) can drained and rinsed chickpeas, 1/2 finely chopped medium red onion, 1/4 cup coarsely chopped fresh cilantro, and 1/4 teaspoon kosher salt together in a large bowl.

Step 2

Pour in the dressing and toss until everything is evenly coated. Taste and season with more kosher salt and black pepper as needed. Top with 1/2 cup crumbled feta cheese and more chopped cilantro if desired.

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