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Dilly Chickpea Cucumber Vegan Salad

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A super light, delicious dilly vegan salad perfect for a baguette or sweet potato rounds! Big flavor with few ingredients.

Alright, I’m no gardener, but we lucked out this year and have a pretty decent cucumber plant! Usually our boy Dulee helps him self to them before they grow big enough for us to eat so this year we improvised to keep them out of his reach and I’m so glad we did!

If you’re like me, and don’t really have a green thumb, try growing cucumbers as a first veggie! I grow from seed and they always start great and are really hardy. They need tons of water but even if they droop they come right back to life with a big drink.

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This recipe is one we’ve made for a few years now. It’s perfect for summer get togethers since it’s ingredients are so light and fresh.

We started the recipe by putting it on sweet potato rounds but have also thoroughly enjoyed it on a nice baguette, focaccia, or toasted sourdough.

And it’s so simple: chop up the veggies and fruits, throw them in a bowl and add the dressing ingredients. That’s it for a super flavorful, light, delicious dip!

It’s even more drool-worthy when the avocado starts breaking up and creates a creamy dressing!

Dilly Chickpea Salad

A light, airy and fresh cucumber chickpea salad with simple ingredients.

Keyword holiday, vegan appetizer
Prep Time 5 minutes


  • 1 can chickpeas
  • 1 med cucumber
  • 2-3 roma tomatoes
  • 1/4 red onion
  • 1 avocado
  • ¼ c olive oil
  • 1 tbsp red wine vinegar
  • ½-1 tsp dried dill start with half and adjust to your liking!
  • ½-1 tsp italian seasoning start with half and adjust to your liking!
  • ¼ tsp garlic powder
  • ¼ tsp each salt & pepper (or to taste)
  • Baguette, crackers or sweet potato rounds for serving


  1. Drain and rinse chickpeas. Add to large mixing bowl

  2. Dice cucumber to your preferred size. We end up cutting it in slices, then each slice into 6-8 pieces depending on cucumber. Add to chickpeas.

  3. Dice tomatoes to preferred size, similar to cucumbers. Add to bowl.

  4. Dice red onion nice and small. Add to bowl.

  5. Cut avocado into bite size pieces. Add to bowl.

  6. Add olive oil, red wine vinegar, dill, italian seasoning, garlic powder, salt and pepper.

  7. Mix or shake to fully coat the veggies.

  8. Serve over baguette or sweet potato rounds.

Recipe Notes


If you’d like to try this over the sweet potato rounds, head over here and follow that part of the recipe and add some vegan Parm cheese before you broil! 

**A note if you’re making the recipe ahead of time – the olive oil may solidify in the fridge so just stir it real good and it will melt back down. Also, wait to add the avocado until you’re serving to keep it from browning.

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