Gluten Free Vegan Fresh Chickpea Avocado Salad
This bright, produce-packed salad is everything you want on a warm day — creamy avocado, crisp cucumber, juicy cherry tomatoes, and hearty chickpeas all tossed in a zesty lemon-cumin dressing. Every single ingredient here is naturally free of gluten, so there's no need to scrutinize labels or swap anything out; it just works as written. The dressing comes together in seconds with lemon juice, olive oil, and a handful of spices, and it ties the whole bowl together with a fresh, slightly smoky kick. Folding the avocado in last keeps those cubes intact and gorgeous rather than turning into guacamole, which makes a real difference in both texture and presentation. Red onion and fresh parsley add a little sharpness and color that make this feel like something you'd order at a restaurant rather than throw together at home. It's the kind of salad that satisfies as a main or holds its own as a side, and it comes together without any cooking at all.
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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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