Soy Free Vegan Fresh Chickpea Avocado Salad
Bright, creamy, and loaded with texture, this chickpea and avocado salad is the kind of bowl that makes you feel good from the first forkful. Ripe avocado gets folded in gently at the end so every cube stays intact, while cherry tomatoes, crisp cucumber, and red onion bring freshness and crunch to the mix. The dressing is a simple shake of lemon juice, extra-virgin olive oil, and ground cumin — nothing processed, nothing hidden, just clean whole-food ingredients that happen to be completely plant-based and free from soy in any form. That matters more than it sounds, because a surprising number of store-bought dressings and canned convenience foods sneak in soy derivatives, making a dish like this — built entirely from scratch — genuinely refreshing to find. Fresh parsley and a pinch of red pepper flakes round out the flavor with a little herby heat that keeps things interesting. It comes together in one large bowl with minimal prep, making it an easy go-to for lunches, potlucks, or a quick weeknight side that doesn't feel like a compromise.
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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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