Refreshing Summer Salad Recipe

Vegan – Healthy – Summer

A fridge staple salad to pair with your favourite main dish, pack up with a protein for a day out or just grab a hearty forkful when you’re peckish.

This colourful dish is made with fresh ingredients that can likely be found around the kitchen or easily sourced from the shops.

Prep & serve in 10 mins!



  • 2 cups multi coloured cherry tomatoes – quartered
  • 1 cucumber – chopped into cubes
  • 1 small red onion – diced
  • 1 avocado – chopped
  • 410g tinned chickpeas
  • ½ handful flat parsley leaves – chopped
  • ½ lemon zest
  • 1 crushed garlic clove



  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon vinegar (of your choice)
  • Salt & Pepper to taste
  • Chilli flakes (optional)
  • ½ handful parsley leaves – coarsely chopped

Whisk ingredients together in a bowl and keep refrigerated until needed!



  • Rinse and drain the chickpeas, add them to a large salad bowl with the lemon zest and garlic
  • Add your halved tomatoes, diced red onion, chopped cucumber and avocado
  • Add seasonings accordingly
  • Drizzle over your dressing and give your salad a good stir to ensure all ingredients are combined
  • Just before your serve, give the salad some extra seasoning with by sprinkling over chilli flakes and the remaining parsley leaves

Refrigerate for up to 3 days – store your salad in the fridge as leftovers and continue to stir the ingredients together each time you use it.


Love this recipe? Check out other recipes on Abodus blog!