Pork Free Vegan Fresh Chickpea Avocado Salad
This vibrant, produce-packed salad is the kind of bowl that looks as good as it tastes — creamy avocado, crisp cucumber, juicy cherry tomatoes, and hearty chickpeas all tossed in a bright lemon-cumin dressing. Every ingredient here is completely plant-based and naturally free of any pork or pork-derived products, so there's zero label-checking stress involved. The dressing comes together in seconds with lemon juice, olive oil, and a warm hit of cumin that ties everything together without overpowering the fresh vegetables. Folding in the avocado at the end is the move — it keeps those creamy chunks intact instead of turning the whole salad into guacamole. Red onion and fresh parsley add a little sharpness and color that make this feel genuinely restaurant-worthy. It's the kind of dish that works as a light lunch, a crowd-pleasing side, or an easy weeknight dinner when you want something satisfying but not heavy.
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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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