Shellfish Free Vegan Fresh Chickpea Avocado Salad
This vibrant salad is everything you want in a warm-weather bowl — creamy avocado, hearty chickpeas, crisp cucumber, and juicy cherry tomatoes all tossed in a bright lemon-cumin dressing that ties it together beautifully. The combination of textures is genuinely satisfying, and the fresh parsley and red onion give it that extra pop that keeps every bite interesting. Because every ingredient here is whole, plant-based, and naturally free from any ocean-derived proteins, there's zero guesswork about what's in your bowl. No label-scanning, no substitutions needed — just straightforward, clean cooking from start to finish. The dressing comes together in seconds with a quick whisk, and the trick to keeping those avocado cubes intact is folding them in last and being gentle, so you get lush, buttery chunks rather than green mush. It's the kind of salad that works as a light lunch, a crowd-pleasing side, or even a meal on its own when you're craving something fresh but filling. Serve it right away to catch the avocado at its best.
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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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