Barley Free Vegan Fresh Chickpea Avocado Salad
This vibrant, produce-packed salad is everything you want in a warm-weather bowl — creamy avocado, crisp cucumber, juicy cherry tomatoes, and hearty chickpeas all tossed in a bright lemon-cumin dressing with just the right kick. The whole thing comes together in one large mixing bowl with zero cooking required, making it as effortless as it is satisfying. Grain-free by nature, it sidesteps the hidden barley that sneaks into so many packaged salads, dressings, and seasoning blends, so you can dig in without second-guessing the label. The dressing is a simple whisk of fresh lemon juice, extra-virgin olive oil, and warm spices — nothing processed, nothing suspicious. Folding the avocado in last keeps those cubes intact and luxuriously creamy rather than turning the whole salad into guacamole. A final taste-and-adjust moment lets you dial up the brightness or heat exactly to your liking before serving. It works beautifully as a light lunch on its own or alongside grilled vegetables for a more substantial spread.
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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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