Lupin 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 makes you genuinely excited about eating your vegetables. Ripe avocado gets folded in at the very end so every cube stays intact, giving you that buttery richness in each bite alongside the crisp cucumber and juicy cherry tomatoes. A simple lemon and olive oil dressing spiked with cumin ties everything together with a warm, earthy note that keeps the whole thing from feeling too plain or predictable. Lupin flour and lupin seeds have been quietly sneaking into more packaged foods and restaurant dishes lately, making it harder to enjoy legume-forward meals without second-guessing the ingredient list — here, every component is straightforward and easy to verify. Chickpeas are the only legume in play, and they come straight from the can, so there's no ambiguity about what you're actually eating. Fresh parsley and a pinch of red pepper flakes add just enough color and heat to make this feel like something you'd order at a café rather than throw together at home. Serve it right away to catch the avocado at its best, and don't skip tasting for salt and lemon at the end — that final adjustment makes all the difference.
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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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