My Go-To Summer Side Dish: Creamy Cucumber Avocado Chickpea Salad

This might officially be my summer side dish of 2026.

If you know me, you know my true millennial identity comes from my deep love of the original reality TV era. I am talking Laguna Beach, The Hills, and The City — the days when my weekly social schedule was absolutely dictated by what was happening on MTV.

Back then, I was probably more “Team LC,” but over the last few years, Kristin Cavallari has become one of my favorite people to follow. I love her approach to food, products, fashion, and clean living.

Last month, Kristin shared a cucumber salad recipe that Bobby Flay mentioned on her podcast — one that I listen to religiously — and I immediately had to try it. Since then, I’ve added my own little spin to it, and it has been on repeat in our house ever since.

It’s fresh, creamy, bright, and the perfect side dish to serve with grilled chicken, steak, or honestly anything coming off the grill this summer.

Creamy Cucumber Avocado Chickpea Salad

You’ll Need:

• 5 mini cucumbers, thinly sliced

• 1/2 Spanish onion, diced

• 2 avocados, smashed

• 1 can chickpeas, rinsed and drained

• 1/4 cup extra virgin olive oil

• A generous drizzle of honey

• Juice of 2–3 lemons

• A splash of jalapeño juice

• Fresh cracked black pepper

• A very generous pinch of flaky sea salt

Start by mixing the cucumbers, onion, and chickpeas together. Once everything is combined, add in the smashed avocado, olive oil, honey, lemon juice, jalapeño juice, black pepper, and flaky sea salt.

Mix until the avocado and olive oil are fully incorporated, creating a creamy, lemony dressing that coats everything perfectly.

Serve it alongside grilled chicken or steak with a baked potato straight off the grill, and you have the easiest summer dinner situation.