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Creamy Cucumber, Avocado, Chickpea, & Sun-Dried Tomato Salad

  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 4 Servings 1x
  • Category: Salad
  • Method: No Cook
  • Cuisine: American


Make the most of ripe avocados with this super simple, quick protein-packed salad.


  • 2 ripe avocados, peeled, pitted and diced
  • 1 English cucumber, halved, seeded and sliced (about 2 cups)
  • 1 (15.5 ounce) can chickpeas, rinsed and drained
  • 1/2 cup sliced sun-dried tomatoes (not oil-packed)
  • 1/4 cup good quality extra-virgin olive oil (I used a robust variety)
  • 1/4 cup white wine vinegar
  • 1/2 teaspoons kosher salt
  • 1/4 teaspoon freshly cracked black pepper


  1. Place avocados, cucumbers, chickpeas and sun-dried tomatoes in a large bowl.
  2. Pour oil and vinegar over top, season with salt and pepper and toss gently to combine. Enjoy!

Keywords: avocado, chickpeas, sundried tomatoes

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