Beef Free Vegan Fresh Chickpea Avocado Salad
This bright, hearty salad is everything you want when the weather warms up — creamy avocado, crisp cucumber, juicy cherry tomatoes, and protein-packed chickpeas all tossed in a zippy lemon-cumin dressing. The combination of textures is genuinely satisfying, and the fresh parsley adds a pop of color that makes the whole bowl look as good as it tastes. Because every single ingredient here is plant-based, you never have to second-guess the sourcing or scan a label for hidden animal products. The dressing comes together in seconds with just lemon juice, olive oil, and a handful of spices — no complicated steps, no special equipment. A pinch of red pepper flakes gives it a subtle kick if you're into a little heat, and the cumin ties everything together with a warm, earthy depth that keeps this from tasting like a basic garden salad. The key move is folding the avocado in last and keeping it gentle so those cubes stay intact and buttery rather than turning into guacamole. Serve it right away for the freshest bite, or let it chill briefly while the chickpeas soak up all that bright, tangy dressing.
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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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