Avocado and Chickpea No-Cook Salad Bowl with Lemon-Tahini Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 (vegan) ready in about 15 minutes pairs medium ripe avocado, cherry tomatoes (halved), diced cucumber 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.

★ 4.3 (15 ratings) Prep: 15 min Serves 4 Mediterranean cuisine 320 cal/serving
Plan a meal with the AI →

Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Frequently asked questions

How long does Avocado and Chickpea No-Cook Salad Bowl with Lemon-Tahini Dressing take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Avocado and Chickpea No-Cook Salad Bowl with Lemon-Tahini Dressing?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium ripe avocado from drying out.

Can I substitute ingredients in Avocado and Chickpea No-Cook Salad Bowl with Lemon-Tahini Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Avocado and Chickpea No-Cook Salad Bowl with Lemon-Tahini Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Avocado and Chickpea No-Cook Salad Bowl with Lemon-Tahini Dressing vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes