Alpha Gal Friendly Vegan Fresh Chickpea Avocado Salad
This bright, satisfying salad is everything a warm-weather meal should be — colorful, fresh, and packed with ingredients that actually fill you up. Creamy avocado, hearty chickpeas, crisp cucumber, and juicy cherry tomatoes come together in a way that feels indulgent without any heaviness. The lemon-cumin dressing ties it all together with a citrusy kick and just enough warmth from the spices. For anyone navigating alpha-gal syndrome, this kind of recipe is a genuine relief — it's entirely plant-based, so there's no red meat, no mammalian byproducts, and no hidden dairy or gelatin to second-guess. Every single ingredient here is straightforward and easy to verify, which takes the stress out of mealtime completely. The key to nailing the texture is folding the avocado in last and keeping your touch gentle so it stays in those satisfying, buttery cubes. Serve it right away for the best results, or prep the base ahead and add the avocado just before eating.
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Learn more →Ingredients
4 servings
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 ripe avocados, pitted, peeled, and cut into ¾-inch cubes
- 1 cup cherry tomatoes, halved
- 1 english cucumber, cut into ½-inch cubes
- ⅓ cup red onion, finely diced
- ¼ cup fresh parsley, roughly chopped
For the dressing
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 3 tbsp extra-virgin olive oil
- 1 tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
In a small bowl, whisk together the lemon juice, olive oil, cumin, salt, black pepper, and red pepper flakes (if using) until combined.
- 2
Add the chickpeas, cherry tomatoes, cucumber, red onion, and parsley to a large mixing bowl and toss to combine.
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