No-Cook Chickpea and Avocado Salad with Lemon Vinaigrette
A refreshing, nutrient-packed salad combining creamy avocado and tender chickpeas, dressed with a zesty lemon vinaigrette for an effortless healthy meal. This mediterranean-inspired vegan (vegan) ready in about 10 minutes pairs drained and rinsed canned chickpeas, large, diced ripe avocado, halved cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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.
Ingredients
- 1 1/2 cups, drained and rinsed canned chickpeas
- 1 large, diced ripe avocado
- 1 cup, halved cherry tomatoes
- 1/4 small, finely chopped red onion
- 1/4 cup, chopped fresh parsley
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1, minced garlic clove
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cumin powder
Instructions
- Step 1: In a large bowl, combine 1 1/2 cups drained chickpeas with 1 large diced ripe avocado, 1 cup halved cherry tomatoes, 1/4 small finely chopped red onion, and 1/4 cup chopped fresh parsley.
- Step 2: In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp fresh lemon juice, 1 minced garlic clove, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cumin powder until emulsified.
- Step 3: Pour the lemon vinaigrette over the salad ingredients and gently toss to coat everything evenly without mashing the avocado.
- Step 4: Serve immediately or chill for 10 minutes for flavors to meld, perfect as a light lunch or side.
Frequently asked questions
How long does No-Cook Chickpea and Avocado Salad with Lemon Vinaigrette 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-Cook Chickpea and Avocado Salad with Lemon Vinaigrette?
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 large, diced ripe avocado from drying out.
Can I substitute ingredients in No-Cook Chickpea and Avocado Salad with Lemon Vinaigrette?
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-Cook Chickpea and Avocado Salad with Lemon Vinaigrette for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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-Cook Chickpea and Avocado Salad with Lemon Vinaigrette 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.
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