Tree Nut 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 being genuinely good for you. Crisp cucumber, juicy cherry tomatoes, and sharp red onion give it serious crunch and color, while the avocado adds that rich, buttery contrast that makes every bite feel satisfying. The dressing is a simple whisked blend of fresh lemon juice, olive oil, and ground cumin — bold enough to tie everything together without overwhelming the fresh ingredients. Because every component here is naturally free from tree nuts, there's no need to scrutinize labels or swap anything out; it just works as written. Folding the avocado in last and handling it gently keeps those cubes intact so you get distinct, creamy pieces rather than a mashed situation. A pinch of red pepper flakes in the dressing is optional but adds a subtle kick that really elevates the whole thing. This one is best served right away while the avocado is fresh and the vegetables still have their snap.
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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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