Oats Free Vegan Fresh Chickpea Avocado Salad
This vibrant, no-cook salad is everything you want on a warm day — creamy avocado, crisp cucumber, juicy cherry tomatoes, and hearty chickpeas all tossed in a bright lemon-cumin dressing. The combination of textures is genuinely satisfying, and the fresh parsley adds a pop of color that makes it look as good as it tastes. For anyone navigating grain sensitivities, this one is naturally in the clear — every ingredient here is whole, fresh, and completely free of oats or any sneaky grain-based fillers. The dressing comes together in seconds with just lemon juice, olive oil, and a few pantry spices, so there's no need to reach for a bottled option that might carry hidden ingredients. Folding the avocado in last keeps those cubes intact and buttery rather than turning the whole bowl into guacamole. It's the kind of plant-based dish that genuinely fills you up, thanks to the protein and fiber packed into those chickpeas. Serve it right away for the best texture, or prep the base ahead and add the avocado just 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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