Vegetarian Vegan Fresh Chickpea Avocado Salad
This bright, hearty salad is the kind of bowl that makes you feel good just looking at it — creamy avocado, crisp cucumber, juicy cherry tomatoes, and protein-packed chickpeas all tossed together in a zesty lemon-cumin dressing. Every ingredient is fresh and whole, so there's no guesswork about what you're eating. The dressing comes together in seconds with olive oil, lemon juice, and a warm hit of cumin that ties everything beautifully without overpowering the vegetables. Folding the avocado in last keeps those chunks intact and buttery rather than turning the whole thing into a mash — a small step that makes a big difference in texture. A pinch of red pepper flakes adds a subtle kick if you're into a little heat, but the salad is completely satisfying without it. It's the kind of recipe that works as a light lunch, a side at a cookout, or a meal-prep staple that comes together without turning on a single burner.
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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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