Sesame Free Vegan Fresh Chickpea Avocado Salad
Bright, creamy, and packed with plant-based protein, this chickpea and avocado salad is the kind of bowl that feels indulgent while still being genuinely good for you. Crisp cucumber, juicy cherry tomatoes, and sharp red onion give it plenty of texture and color, while fresh parsley adds a herby lift that ties everything together. The dressing is a simple shake of lemon juice, olive oil, cumin, and a pinch of heat — no tahini, no hidden pastes, just clean, zesty flavor that's naturally free of sesame in every form. That matters more than it sounds, since a lot of Mediterranean-inspired salads and dressings lean on tahini as a base, making them tricky territory if you're avoiding sesame. Here, the avocado does the heavy lifting in the richness department, folded in gently at the end so every cube stays intact and buttery rather than turning into guacamole. It comes together in one large bowl with minimal prep, and the whole thing is as satisfying as a main course. Serve it immediately for the best texture, or pack it for lunch knowing exactly what went into it.
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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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