Viral Cucumber Salad (High-Protein Chickpea Version)

Viral cucumber salad with chickpeas, avocado, and red onion in a creamy dressing, served in a white bowl.

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Viral Cucumber Salad (High-Protein Chickpea Version)

The viral shake-in-a-jar cucumber salad made high-protein with crispy roasted chickpeas, creamy avocado, and a big handful of fresh herbs. Vegan, gluten-free, and ready in minutes.

Course Lunch, Salad, Side Dish

Cuisine American

Keyword Chickpea Cucumber Salad, Cucumber Avocado Salad, Cucumber Chickpea Salad, Cucumber Salad in a Jar, High Protein Cucumber Salad, High Protein Salad, Vegan Cucumber Salad

Prep Time 15

Cook Time 25

Total Time 38

Servings

Calories 780kcal

Ingredients

For the crispy chickpeas:

425 g chickpeas drained and patted dry
1 tbsp olive oil
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp ground cumin
1/4 tsp salt

For the salad:

2 cucumbers thinly sliced
1/2 small red onion thinly sliced
1 ripe avocado diced
2 spring onions sliced
30 g fresh herbs (cilantro, dill, parsley) chopped

For the dressing:

2 tbsp lemon juice
2 tbsp olive oil
1 tsp agave syrup
1 tsp dried oregano
1/2 tsp chili flakes
1/4 tsp salt
1/4 tsp black pepper

US Customary - Metric

Instructions

Roast the chickpeas. Pat the chickpeas dry, then toss with the olive oil, smoked paprika, garlic powder, cumin, and salt. Spread on a tray and roast at 400°F (200°C) for 25 to 30 minutes, shaking halfway, until deep golden and crisp.
Slice the base. Thinly slice the cucumbers and red onion, ideally on a mandoline, and layer them in a large jar.
Add the soft layers. Add the avocado, spring onions, and chopped herbs.
Season and dress. Pour in the lemon juice, olive oil, and agave, then sprinkle over the oregano, chili flakes, salt, and pepper.
Top and shake. Tip the crispy chickpeas over the top, seal the jar, and shake well until everything is coated. Eat straight away while the chickpeas are still crunchy.

Notes

Dry the chickpeas well before roasting so they crisp instead of steam. Air fryer option: 390°F (200°C) for 12 to 15 minutes, shaking once.
For meal prep, keep the chickpeas separate and add just before shaking.
Salt and drain the cucumber for five minutes if you want to build the jar ahead of time.

Nutrition