Chestnut Free Vegan Fresh Chickpea Avocado Salad
This bright, hearty salad is everything you want in a no-cook meal — creamy avocado, tender chickpeas, crisp cucumber, and juicy cherry tomatoes all tossed in a zippy lemon-cumin dressing. The combination of textures is genuinely satisfying, and the fresh parsley and red onion give it that extra pop that keeps every bite interesting. A quick whisk of lemon juice, olive oil, and warm spices is all it takes to pull the whole thing together, making this one of those recipes that feels far more impressive than the effort involved. Every ingredient here is whole, plant-based, and naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress to worry about. The key move is folding the avocado in last and handling it gently — you want those creamy cubes intact, not a guacamole situation. Serve it right away for the freshest flavor, or let it chill briefly while the dressing soaks into the chickpeas for an even bolder bite.
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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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