Fish Free Vegan Fresh Chickpea Avocado Salad
Bright, creamy, and loaded with texture, this chickpea and avocado salad is the kind of bowl that makes you genuinely excited about eating your vegetables. Tender chickpeas and buttery avocado chunks are tossed with crisp cucumber, juicy cherry tomatoes, and fresh parsley for a combination that hits every note. The dressing is a simple whisk of lemon juice, extra-virgin olive oil, and ground cumin — nothing complicated, but it ties everything together with a warm, citrusy punch. A pinch of red pepper flakes adds just enough heat if you're into that kind of thing. Every single ingredient here is plant-based and naturally free from seafood or fish-derived additives, so there's no label-scanning required. Folding the avocado in last keeps those cubes intact and gorgeous rather than turning the whole thing into guacamole. Serve it right away and let those fresh flavors do all the talking.
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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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