Walnut Free Vegan Fresh Chickpea Avocado Salad
This vibrant, plant-based salad is the kind of bowl that makes you feel good just looking at it — creamy avocado, hearty chickpeas, juicy cherry tomatoes, and crisp cucumber all tossed in a bright lemon-cumin dressing. The combination of textures is seriously satisfying, and the fresh parsley adds a pop of color and herby freshness that ties everything together. Tree nut concerns can make a lot of salads tricky, especially when toasted toppings or nut-based dressings sneak into the mix — but every single ingredient here is straightforward and clean, with zero nuts in sight. The dressing comes together in one small bowl with pantry staples like olive oil, lemon juice, and ground cumin, so there's no guesswork and no label-reading anxiety. Folding the avocado in last keeps those cubes intact and buttery rather than turning the whole thing into a mash, which is a small step that makes a big difference. It's the kind of recipe that works equally well as a light lunch, a potluck contribution, or a quick weeknight side that genuinely impresses.
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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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