Capsaicin Free Vegan Fresh Chickpea Avocado Salad
This vibrant, plant-based salad is the kind of bowl that looks as good as it tastes — creamy avocado, hearty chickpeas, crisp cucumber, and juicy cherry tomatoes all tossed in a bright lemon and cumin dressing. The ingredient list is completely free of hot peppers and chili-based spices, and the red pepper flakes listed in the dressing are explicitly marked optional, so you can leave them out without losing a single thing. What you're left with is a deeply satisfying, flavor-forward dish built on fresh herbs, citrus, and earthy cumin — no heat required. Folding the avocado in last keeps those cubes intact and buttery rather than turning the whole salad into guacamole, which is a small step that makes a big difference. The lemon juice does double duty here, brightening the dressing while also helping the avocado stay fresh and vibrant. It comes together in one large bowl with minimal prep, making it an easy go-to for lunches, potlucks, or a light dinner when you want something nourishing without any fuss.
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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)
Can be omittedred pepper flakes
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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