Vegan Chickpea and Avocado Salad Lettuce Boats

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

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 recipe (vegan, gluten free), ready in about 10 minutes, pairs canned chickpeas, ripe avocado, red onion 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 rice, quinoa, or a quick salad. 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 can (15 oz), drained and rinsed canned chickpeas
• 1 medium ripe avocado
• 2 tbsp, finely diced red onion
• 2 tbsp fresh lemon juice
• 2 tbsp chopped fresh cilantro
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 large leaves romaine or butter lettuce leaves
• 1/2 cup, quartered cherry tomatoes

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

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.