Cashew Free Vegan Fresh Chickpea Avocado Salad
This bright, hearty salad is everything you want in a plant-based meal — creamy avocado, tender chickpeas, crisp cucumber, and juicy cherry tomatoes all tossed in a zesty lemon-cumin dressing that ties every bite together. The whole thing comes together in one big bowl with zero cooking required, making it as practical as it is delicious. A lot of store-bought salads and dressings sneak in nut-based ingredients you'd never expect, so building this one from scratch means you stay in full control of what goes in. The dressing is beautifully simple — just fresh lemon juice, olive oil, cumin, and a pinch of red pepper flakes for a gentle kick — and it coats every ingredient without overpowering the fresh flavors. Folding the avocado in last keeps those cubes intact and luxuriously creamy rather than turning into mush. Red onion and parsley add a pop of color and a little sharpness that balances the richness of the avocado perfectly. It's the kind of salad that feels indulgent but is secretly packed with protein and good fats, and it works just as well as a standalone lunch as it does alongside grilled flatbread or a grain bowl.
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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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