Nutmeg Free Vegan Fresh Chickpea Avocado Salad
This vibrant, plant-based salad is the kind of bowl that looks like it took serious effort but comes together in minutes with nothing but fresh produce and pantry staples. Creamy avocado, hearty chickpeas, crisp cucumber, and juicy cherry tomatoes make for a combination that's satisfying enough to stand alone as a full meal. The bright lemon and cumin dressing ties everything together with a citrusy, earthy punch that keeps every bite interesting. Warm spices like nutmeg can sneak into store-bought dressings and spice blends, but here the seasoning is completely transparent — just cumin, lemon juice, olive oil, and a little heat from optional red pepper flakes. Folding the avocado in last is the move that keeps those cubes intact and buttery rather than turning into mush. It's the kind of recipe that works for a quick weeknight dinner, a potluck contribution, or meal-prepped lunches when you hold the avocado until serving. Fresh, clean, and completely fuss-free.
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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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