Vegan Fresh Chickpea Avocado Salad
This bright, hearty salad is the kind of bowl that makes you forget you're eating something genuinely good for you. Creamy avocado chunks, crisp cucumber, juicy cherry tomatoes, and protein-packed chickpeas come together in a way that's satisfying enough to stand on its own as a full meal for four. The dressing is a simple whisked blend of fresh lemon juice, olive oil, and ground cumin that ties every ingredient together with a warm, citrusy kick. A handful of roughly chopped parsley and a bit of finely diced red onion add freshness and just enough bite to keep things lively. Every single ingredient here is naturally plant-based, so there's no swapping, substituting, or second-guessing — just straightforward, whole-food cooking. The trick to keeping those avocado cubes intact is folding them in last and handling them gently, which gives you beautiful, buttery pieces in every bite rather than green mush. It comes together in minutes and is best served right away while everything is at peak freshness.
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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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