Celery Free Vegan Fresh Chickpea Avocado Salad
This bright, hearty salad is everything you want in a warm-weather bowl — creamy avocado, tender chickpeas, juicy cherry tomatoes, and crisp cucumber all tossed in a zesty lemon-cumin dressing. The combination of textures and flavors is seriously satisfying, and it comes together without any cooking at all. A simple whisk of lemon juice, olive oil, and spices does all the heavy lifting, coating every ingredient in something tangy, earthy, and just a little bit bold. Folding the avocado in last keeps those cubes intact so you get a proper chunk of creaminess in every bite rather than a green mush. Fresh parsley and a pinch of red pepper flakes round things out with color and a gentle kick. It's entirely plant-based and built from clean, whole ingredients, so there's nothing hidden to worry about — just real food that happens to taste incredible. Serve it right away for the best texture, or prep the base ahead and add the avocado just before eating.
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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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