No-Bake Vegan Chickpea and Avocado Salad Lettuce Boats

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing, no-cook vegan salad of mashed chickpeas and ripe avocado served in crisp lettuce leaves, perfect for light outdoor meals. This vegan-inspired no cook (vegan, gluten free) ready in about 10 minutes pairs medium ripe avocado, finely diced red onion, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 10 min Serves 4 Vegan cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, mash 1 can (15 oz) drained chickpeas and 1 medium ripe avocado together with a fork until chunky but combined.
  2. Step 2: Stir in 2 tbsp finely diced red onion, 2 tbsp fresh lemon juice, 2 tbsp chopped fresh cilantro, 1/2 tsp salt, and 1/4 tsp black pepper. Mix thoroughly until well combined.
  3. Step 3: Gently wash and pat dry 8 large romaine or butter lettuce leaves and arrange on a serving platter.
  4. Step 4: Spoon the chickpea and avocado mixture evenly onto each lettuce leaf, then top with quartered cherry tomatoes (about 1/2 cup) for a fresh burst of flavor.
  5. Step 5: Serve immediately or cover and keep chilled until ready to enjoy outdoors.

Equipment for this recipe

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Frequently asked questions

How long does No-Bake Vegan Chickpea and Avocado Salad Lettuce Boats take to make?

Total time is about 10 minutes (10 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 No-Bake Vegan Chickpea and Avocado Salad Lettuce Boats?

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 No-Bake Vegan Chickpea and Avocado Salad Lettuce Boats?

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 No-Bake Vegan Chickpea and Avocado Salad Lettuce Boats 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 No-Bake Vegan Chickpea and Avocado Salad Lettuce Boats vegan?

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

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