Lactose 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 while being genuinely good for you. Chunks of ripe avocado nestle alongside crisp cucumber, juicy cherry tomatoes, and hearty chickpeas, all tied together with a zesty lemon and cumin dressing that has just the right amount of kick. Because every single ingredient here is naturally free of dairy, there's no need to scrutinize labels or swap anything out — it just works, effortlessly. The dressing comes together in minutes with olive oil, fresh lemon juice, and a pinch of red pepper flakes if you like a little heat, making this a genuinely low-effort recipe with a high-reward payoff. Folding the avocado in last keeps those cubes intact and gorgeous rather than turning the whole thing into guacamole. It's the kind of salad that disappears fast at a potluck, but it's also satisfying enough to stand alone as a light lunch or dinner.
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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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