Dairy Free Vegan Fresh Chickpea Avocado Salad
Bright, creamy, and packed with plant-based protein, this chickpea and avocado salad is the kind of bowl that feels indulgent without any of the heaviness. Crisp cucumber, juicy cherry tomatoes, and sharp red onion give it serious crunch and color, while the cubed avocado adds that rich, buttery contrast that makes every bite satisfying. The dressing is a simple whisked blend of fresh lemon juice, extra-virgin olive oil, and ground cumin — no dairy, no hidden cream-based shortcuts, just clean, bold flavor that comes together in minutes. Because every ingredient here is naturally free of animal-derived dairy, there's no need to scrutinize labels or swap anything out — it just works as written. The trick to keeping it beautiful is folding the avocado in last and gently, so the cubes stay intact and don't turn the whole salad green. A pinch of red pepper flakes in the dressing is optional but highly recommended if you want a little heat cutting through the richness. This is the kind of salad that disappears fast at a gathering, but it's just as good eaten straight from the bowl at home.
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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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