Smashed Cucumber Avocado Salad

The sun is shining, and you’re craving something fresh and vibrant that brings summer to your table. This Smashed Cucumber Avocado Salad is a quick and delightful dish that takes under 40 minutes to prepare. It combines crunchy cucumbers and creamy avocado, making it a perfect choice for a light lunch or a refreshing side dish.

This recipe is ideal for health-conscious individuals or anyone looking to enjoy a nutritious meal that celebrates the vibrant flavors of fresh produce. It’s an excellent dish to whip up for a summer gathering or a weeknight dinner. You can prepare it a few hours in advance; just store it in the refrigerator and assemble your salad just before serving.

Why You’ll Love This Recipe

• The chickpeas add a satisfying crunch and protein boost.
• Smashed cucumbers enhance the texture and absorb the delicious dressing.
• Avocado provides creaminess that balances the fresh flavors.
• It’s versatile—perfect as a side, main dish, or meal prep option.

What You’ll Need

Gather these ingredients to create your salad:

For the Salad

• 1, 15 oz can chickpeas, drained and rinsed
• 6 Persian cucumbers, cut in half lengthwise
• 1 avocado, cubed
• 1/3 cup cilantro, stems removed and minced
• 1 scallion, finely sliced
• 1 clove garlic, grated
• Juice and zest of one lime
• Kosher salt

For the Seasoning

• 1 tbsp avocado oil
• 1 tsp Old Bay seasoning
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 1/2 tbsp tamari or soy sauce
• 2 tsp maple syrup
• 1 tsp sesame oil
• 1/4 tsp red pepper flakes, optional

For Serving

• 1 tbsp toasted sesame seeds
• Grain of choice (quinoa, rice, farro, etc.)

Consider using olive oil in place of avocado oil.

Substitutions & Swaps

• Chickpeas can be replaced with white beans.
• Tamari can be substituted with liquid aminos.
• Maple syrup may be switched for agave syrup.
• Persian cucumbers can be replaced with regular cucumbers.

How to Make It

Follow these easy steps to create your salad.

Preheat the oven

Preheat your oven to 425F. This will ensure the chickpeas become crispy.

Prepare the chickpeas

Place the rinsed chickpeas on a clean kitchen towel and pat dry, discarding any chickpea skins that rub off on their own. Transfer the chickpeas to a parchment-lined baking tray, then top with the oil, Old Bay seasoning, smoked paprika, garlic powder, and a pinch of salt. Toss the chickpeas to evenly coat, then spread them out into a single layer on the tray. Place in the oven to bake for 25-30 minutes, tossing them halfway through.

Smash the cucumbers

Place your halved cucumbers cut side down on a flat cutting board. With the flat side of your knife, smack down along the length of the cucumber until it splits. Slice the cucumbers diagonally into 1/2 inch pieces.

Drain the cucumbers

Transfer the cut cucumbers to a strainer propped on top of a bowl. Top the cucumbers with a generous sprinkle of salt and allow to sit and drain for 10-15 minutes. Discard the excess water at the bottom of the bowl.

Combine the salad

Add the drained cucumbers to the bowl. Top the cucumbers with the avocado, cilantro, scallion, garlic, lime zest and juice, tamari or soy sauce, maple syrup, sesame oil and seeds, and red pepper flakes. Toss the salad to combine, adjusting seasonings to taste.

Serve

To serve, add your grain of choice to a serving dish and top with the cucumber avocado salad. Finish with the baked chickpeas and extra scallions, cilantro, and sesame seeds as desired.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, it doesn’t freeze well.
Reheat: Not needed; best served chilled.

Tips for Best Results

• Ensure chickpeas are completely dry before baking for maximum crunch.
• Smash the cucumbers gently to avoid mushiness.
• Adjust the seasoning after tossing for personalized flavor.
• Use fresh lime juice for a brighter taste.

Serving Suggestions

• Pair with grilled chicken or fish for a complete meal.
• Serve at picnics or potlucks for a refreshing side dish.
• Enjoy as a light lunch with toasted pita on the side.