Coconut Free Vegan Fresh Chickpea Avocado Salad
This vibrant salad is everything you want in a warm-weather bowl — creamy avocado, hearty chickpeas, crisp cucumber, and juicy cherry tomatoes all tossed in a bright lemon-cumin dressing that ties it together beautifully. The dressing is whisked up from scratch using fresh lemon juice, extra-virgin olive oil, and a handful of spices, so there are zero mystery ingredients to second-guess. Many store-bought dressings and packaged salads sneak in coconut-derived oils or emulsifiers, but every component here is straightforward and easy to verify. The chickpeas add satisfying plant-based protein and texture, while the avocado brings that rich, buttery quality that makes this feel indulgent without any heavy additions. A gentle fold at the end keeps the avocado cubes intact, so each bite has that perfect creamy contrast against the crunch of cucumber and onion. Fresh parsley and a pinch of red pepper flakes give it just enough brightness and kick to keep things interesting. It comes together in one bowl with minimal effort, making it an ideal go-to for lunches, potlucks, or a quick weeknight side.
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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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