Chickpea, Cucumber and Avocado Salad

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I love adding chickpeas or garbanzo beans to salads. They’re an excellent source of protein and fiber and they also provide healthy nutrients such as molybdenum, manganese, iron, folate and zinc. Like other beans, chickpeas, are rich in both soluble and insoluble dietary fiber. Soluble fiber forms a gel-like substance in the digestive tract that binds with bile (which contains cholesterol) and removes it from the body. Insoluble fiber helps to increase stool bulk, prevent constipation, and help prevent digestive disorders by promoting regularity and a healthy digestive tract. Chickpeas can also keep you full longer, controlling the appetite.


1 can chickpeas drained and rinsed (19 oz.)
1 cucumber (diced)
4 green onions (diced)
1/4 cup parsley (chopped)
1 avocado (diced)
4 cups baby spinach
1/2 cup feta cheese
1 lime (juiced)
1/2 lemon (juiced)
2 tablespoons extra virgin olive oil
sea salt and black pepper (to taste)


1. Combine chickpeas, cucumber, green onion, parsley, avocado, baby spinach and feta cheese together in a large salad bowl.

2. Drizzle with lime and lemon juice and add the extra virgin olive oil.

3. Toss well until evenly distributed. Divide into bowls and season with sea salt and black pepper to taste. Enjoy!

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