Macadamia Free Vegan Fresh Chickpea Avocado Salad
This bright, satisfying salad is everything you want in a warm-weather bowl — creamy avocado, hearty chickpeas, crisp cucumber, and juicy cherry tomatoes all pulled together with a zippy lemon-cumin dressing. The combination of textures is genuinely addictive, and the fresh parsley and red onion give it that extra pop that keeps you going back for another forkful. It comes together in one large mixing bowl with zero cooking required, making it an ideal choice for busy weeknights or last-minute entertaining. The dressing is whisked up from pantry staples — lemon juice, olive oil, cumin, and a pinch of red pepper flakes — so there's no need to reach for anything processed or pre-packaged that might carry unwanted ingredients. Folding the avocado in last keeps those cubes intact and buttery rather than turning the whole thing into guacamole. Every ingredient here is straightforward and whole-food, so you know exactly what's going into your bowl. 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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