Eggless Vegan Fresh Chickpea Avocado Salad
This vibrant, hearty salad is everything a warm-weather meal should be — colorful, fresh, and packed with satisfying texture in every bite. Creamy avocado cubes nestle alongside protein-rich chickpeas, juicy cherry tomatoes, crisp cucumber, and bright parsley, all pulled together by a punchy lemon-cumin dressing with just a hint of heat. Because the entire dish is built from whole plants and a simple olive oil vinaigrette, there's nothing to swap out or work around — it's naturally free of eggs and any animal products without any compromise on flavor or substance. The trick to keeping it beautiful is folding the avocado in last and gently, so you get those gorgeous green chunks throughout rather than a mashed-up mess. A quick taste and seasoning adjustment right before serving makes all the difference, so don't skip that final step. It comes together in one large bowl with minimal cleanup, making it as practical as it is delicious.
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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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