Turmeric 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 every bite a satisfying crunch, while the avocado brings that rich, buttery contrast that makes the whole thing feel like a treat. The dressing is a simple whisked blend of fresh lemon juice, olive oil, cumin, salt, and pepper — bold enough to tie everything together without leaning on any warming spices that could sneak turmeric into the mix. Cumin does all the heavy lifting here, delivering earthy depth and a gentle kick that pairs beautifully with the fresh parsley scattered throughout. Folding the avocado in last is a small but important step — it keeps those cubes intact so you get clean, gorgeous chunks rather than green mush. This is the kind of salad that works as a light lunch, a side at a summer cookout, or a meal-prep staple you'll actually look forward to eating. Serve it right away while everything is fresh and the avocado is 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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