Ginger 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 and cumin dressing. It comes together in one big bowl with zero heat required, making it ideal for warm days when you want something satisfying without turning on the stove. The dressing is beautifully simple: fresh lemon juice, extra-virgin olive oil, cumin, and a pinch of red pepper flakes if you like a little kick. Because every ingredient here is whole and straightforward, there's no need to scan labels for hidden spices or flavor blends that might sneak in unwanted additions. The avocado gets folded in last and gently, so you keep those gorgeous chunks intact rather than ending up with guacamole. Fresh parsley and red onion round out the flavor with just enough brightness and bite. Serve it immediately for the best texture, or prep the base ahead and add the avocado right before eating.
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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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