Step 1

If serving with crispy chickpeas (optional), prepare them at this time.

Step 2

Meanwhile, add the avocado to a large bowl and use a fork to roughly mash. Add olive oil, white balsamic vinegar, salt, and pepper and mix to combine.

Step 3

Peeling the cucumbers is optional — we like peeling them in a stripe pattern. Cut each cucumber in half lengthwise and use a small spoon to scrape out the seeds (you can freeze these and save them for green juice and smoothies). Then cut the cucumber into 1/4-inch-thick slices. Add the cucumber, mint, and dill to the bowl and mix well.

Step 4

Divide between serving plates/bowls right away and (optionally) top with crispy chickpeas and vegan feta.

Step 5

Best when fresh as the cucumber will release moisture and the avocado will turn brown if kept for more than 24 hours. Not freezer friendly.