Seed Oil Free Vegan Fresh Chickpea Avocado Salad
This vibrant, no-cook salad is everything a warm-weather meal should be — bright, filling, and packed with fresh flavors that actually taste like something. Creamy avocado, hearty chickpeas, crisp cucumber, and juicy cherry tomatoes come together in a bowl that manages to feel both light and satisfying at the same time. The dressing is a simple whisk of fresh lemon juice and extra-virgin olive oil, which means you're completely in control of what goes into it — no mystery blends, no refined vegetable oils, no canola hiding in the bottle. Ground cumin adds a warm, earthy note that ties everything together beautifully without overpowering the fresh ingredients. Folding the avocado in last keeps those cubes intact and buttery rather than turning the whole thing into a mash, so every bite has a little of everything. It comes together in one large bowl with minimal prep, making it an easy go-to whether you're feeding a crowd or just yourself on a busy weeknight. Serve it immediately for the best texture, or hold the dressing until you're ready to eat if you're prepping ahead.
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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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