Artificial Flavors Free Vegan Fresh Chickpea Avocado Salad
This bright, hearty salad is everything you want in a no-cook meal — creamy avocado, tender chickpeas, crisp cucumber, and juicy cherry tomatoes all tossed in a zesty lemon and cumin dressing. Every single ingredient is whole and recognizable, which means you can feel completely confident about what's going into your bowl without scanning a single label for mystery additives. The dressing comes together with just fresh lemon juice, extra-virgin olive oil, and a handful of spices you likely already have on your shelf — nothing processed, nothing synthetic. Red onion and fresh parsley add a pop of color and a little sharpness that balances the richness of the avocado beautifully. The trick to keeping it gorgeous is folding the avocado in last and serving it right away, so every cube stays intact and silky rather than turning into guacamole. It works equally well as a light lunch, a side dish at a summer cookout, or a meal-prep staple that comes together in minutes with zero heat required.
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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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