Yeast Free Vegan Fresh Chickpea Avocado Salad
This bright, hearty salad is everything a warm-weather meal should be — colorful, satisfying, and packed with fresh ingredients that do all the heavy lifting. Creamy avocado cubes nestle alongside tender chickpeas, juicy cherry tomatoes, crisp cucumber, and a pop of red onion, all tied together with a zippy lemon and cumin dressing. Because the whole thing is built around whole foods and a simple olive oil vinaigrette, there's no need to scan labels for hidden yeast extracts or fermented additives that sneak into so many store-bought dressings and canned sauces. The lemon juice does the acidic work here, keeping the flavors bright and tangy without relying on vinegar, which can be a concern for those keeping yeast out of their diet. Folding the avocado in last is a small but smart move — it keeps those cubes intact so every bite has that buttery richness rather than a green mush. This one comes together fast, requires zero cooking, and tastes like something you'd order at a café and immediately wish you had made at home.
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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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