Pecan Free Vegan Fresh Chickpea Avocado Salad
This bright, hearty salad is everything you want in a no-cook meal — creamy avocado, tender chickpeas, crisp cucumber, and juicy cherry tomatoes all tossed in a zippy lemon-cumin dressing. The combination of textures is seriously satisfying, and the fresh parsley and red onion give it that extra pop that keeps every bite interesting. A quick whisk of lemon juice, olive oil, and warm spices is all it takes to tie the whole bowl together, no stovetop required. Because every ingredient here is whole and straightforward, you never have to second-guess what's in it or worry about hidden additives sneaking into your meal. The key move is folding the avocado in last and keeping your hand gentle — that's what keeps those cubes intact and gorgeous instead of turning into guacamole. It comes together in minutes and tastes like something you'd order at a trendy café, but made entirely in your own kitchen.
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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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