Avocado and Chickpea No-Cook Salad Bowl with Lemon-Tahini Dressing
A creamy avocado and protein-packed chickpea salad tossed with crunchy cucumbers and cherry tomatoes, dressed with a zesty lemon-tahini sauce. This Mediterranean-inspired no-cook recipe (vegan), ready in about 15 minutes, pairs canned chickpeas (drained and rinsed), ripe avocado, cherry tomatoes (halved) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 15-oz can canned chickpeas (drained and rinsed)
- 1 medium ripe avocado
- 1 cup cherry tomatoes (halved)
- 1 cup diced cucumber
- 1/4 cup chopped fresh parsley
- 3 tbsp tahini
- 2 tbsp fresh lemon juice
- 2 tbsp water
- 1 clove minced garlic
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp extra virgin olive oil
The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a large bowl, mash 1 medium ripe avocado with 1 15-oz can of drained and rinsed chickpeas using a fork until chunky but combined.
- Step 2: Add 1 cup halved cherry tomatoes, 1 cup diced cucumber, and 1/4 cup chopped fresh parsley to the mashed chickpeas and avocado.
- Step 3: In a small bowl, whisk together 3 tbsp tahini, 2 tbsp fresh lemon juice, 2 tbsp water, 1 minced garlic clove, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and creamy.
- Step 4: Pour the lemon-tahini dressing over the salad mixture along with 2 tbsp extra virgin olive oil, then toss gently until everything is well coated.
- Step 5: Chill the salad for 10 minutes before serving to allow the flavors to blend and serve as a refreshing no-cook summer bowl.









