BHA & BHT Free Vegan Fresh Chickpea Avocado Salad
Bright, creamy, and packed with texture, this chickpea and avocado salad is the kind of bowl that makes you feel good from the first bite. Ripe avocado gets folded in at the end so every cube stays intact, while cherry tomatoes, crisp cucumber, and red onion bring freshness and crunch to the mix. The dressing is a simple shake of lemon juice, extra-virgin olive oil, and ground cumin — real, whole ingredients with nothing hidden in the bottle. That matters more than it sounds, because many store-bought dressings and canned convenience foods quietly contain synthetic preservatives like BHA and BHT to extend shelf life. Here, every single component is a whole food you can read at a glance, so there's no label anxiety and no guesswork. A pinch of red pepper flakes adds a gentle kick if you want it, and fresh parsley ties the whole thing together with a pop of color. Serve it right away to catch the avocado at its best, and don't be surprised when the bowl empties faster than you expected.
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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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