This salad combines elements of several salads. It has great texture, deep flavors and complementary elements. Lemon flavors the dressing and helps the avocado stay green. With grilling season upon us, the salad is a natural pairing with grilled chicken, fish or lamb.

Baby or small seedless cucumbers are becoming increasingly available in supermarkets and farmers' markets. They're ideal for this salad: You can buy just the right amount, and they're easy to prep. Whether or not you choose to peel and seed the tomatoes is up to you.

Make ahead: The assembled salad can be covered and refrigerated for up to 8 hours.

>Chickpea, Cucumber, Tomato and Avocado Salad

Zest and freshly squeezed juice from 1 large lemon (about 2 teaspoons zest and 1/4 cup juice)

1 tablespoon extra-virgin olive oil

1 teaspoon ground cumin, or to taste

1/2 teaspoon salt

1/4 teaspoon sugar

Freshly ground black pepper

1 cup cooked chickpeas (if using canned chickpeas, rinse and drain them)

8 ounces small seedless (English) cucumbers, cut into 1/2 -inch pieces (2 cups)

8 ounces tomato, peeled and seeded if desired, cut into 1/2 -inch dice (1 cup)

3 or 4 scallions or spring onions, white and light-green parts, finely chopped ( 1/3 cup)

1/3 cup loosely packed, finely chopped flat-leaf parsley (about 12 stems)

Flesh of 1 ripe avocado (9 to 10 ounces), cut into 1/2 -inch dice

Whisk together the lemon zest and juice, oil, cumin, salt, sugar and pepper in a large bowl.

Add the chickpeas, cucumber, tomato, scallions, parsley and avocado; toss gently to combine. Serve immediately, or cover and refrigerate for up to 8 hours. Makes 8 1/2 -cup servings.

Per serving: 120 calories, 3 g protein, 12 g carbohydrates, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 150 mg sodium, 5 g dietary fiber, 3 g sugar.