Almond Free Vegan Fresh Chickpea Avocado Salad
Bright, creamy, and packed with plant-based protein, this chickpea and avocado salad is the kind of bowl that makes eating well feel genuinely exciting. Tender chickpeas and buttery avocado cubes are tossed with crisp cucumber, juicy cherry tomatoes, and fresh parsley, then brought together with a zippy lemon-cumin dressing that ties every bite together beautifully. The whole thing comes together in one large mixing bowl with zero cooking required — just chop, toss, and serve. Because every ingredient here is whole and straightforward, there's no need to scan labels for hidden nut-based oils or additives that can sneak into store-bought dressings and packaged salads. The trick to keeping the avocado looking gorgeous is folding it in last and serving right away, so you get those satisfying chunks rather than a green mash. A pinch of red pepper flakes in the dressing adds a gentle kick if you're into a little heat, but the salad is equally delicious without it. Whether you're serving it as a light lunch or a crowd-pleasing side, this is the kind of recipe you'll come back to again and again.
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Learn more →Ingredients
4 servings
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 ripe avocados, pitted, peeled, and cut into ¾-inch cubes
- 1 cup cherry tomatoes, halved
- 1 english cucumber, cut into ½-inch cubes
- ⅓ cup red onion, finely diced
- ¼ cup fresh parsley, roughly chopped
For the dressing
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 3 tbsp extra-virgin olive oil
- 1 tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
In a small bowl, whisk together the lemon juice, olive oil, cumin, salt, black pepper, and red pepper flakes (if using) until combined.
- 2
Add the chickpeas, cherry tomatoes, cucumber, red onion, and parsley to a large mixing bowl and toss to combine.
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