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 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 4 280 cal/serving
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Ingredients

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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.

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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