Wheat Free Vegan Fresh Chickpea Avocado Salad
This vibrant, produce-packed salad is everything you want on a warm day — creamy avocado, crisp cucumber, juicy cherry tomatoes, and hearty chickpeas all tossed in a bright lemon-cumin dressing. Every single ingredient here is naturally free of wheat, so there's no swapping, substituting, or label-squinting required. The dressing comes together in one small bowl with olive oil, fresh lemon juice, and a handful of spices, making this genuinely weeknight-easy. Folding the avocado in last keeps those cubes intact and buttery rather than turning the whole bowl into guacamole — a small step that makes a big difference in texture. The cumin adds a warm, earthy undertone that ties the whole thing together without overpowering the freshness of the parsley and lemon. It's filling enough to stand alone as a light meal but works just as well alongside grilled vegetables or tucked into lettuce cups. Whether you're cooking for one dietary need or just chasing something clean and satisfying, this salad delivers.
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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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