Brazil Nut Free Vegan Fresh Chickpea Avocado Salad
This bright, satisfying salad is everything you want in a plant-based meal — creamy avocado, hearty chickpeas, crisp cucumber, and juicy cherry tomatoes all tossed in a zippy lemon-cumin dressing. The combination of textures is genuinely addictive, and the fresh parsley and red onion give it that extra pop that keeps every bite interesting. Because every single ingredient here is whole and straightforward, you never have to squint at a label or worry about hidden additives sneaking into your bowl. The dressing comes together with just a whisk and a handful of pantry staples — olive oil, lemon juice, cumin, and a pinch of red pepper flakes if you like a little heat. Folding the avocado in last keeps those cubes intact and buttery rather than turning the whole thing into a mash, which makes a real difference in the final presentation. It's the kind of recipe that works as a light lunch, a hearty side, or even a meal prep staple that feels fresh and vibrant every time you dig in.
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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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