Candida Diet Friendly Vegan Fresh Chickpea Avocado Salad
Eating to support a candida-conscious lifestyle can feel limiting, especially when you're craving something fresh, filling, and actually satisfying. This vibrant salad delivers on all three counts, packing creamy avocado, hearty chickpeas, crisp cucumber, and juicy cherry tomatoes into a bowl that feels indulgent without a single ingredient that would raise red flags. The dressing is a bright, simple blend of fresh lemon juice, extra-virgin olive oil, and ground cumin — no vinegar, no sugar, no hidden additives that tend to sneak into store-bought versions. Red onion and fresh parsley add a pop of color and a layer of herby freshness that makes every bite feel lively. The trick to keeping the avocado perfectly chunky is folding it in last and handling it gently, so you get those gorgeous green cubes throughout rather than a mashed-up mess. It comes together in one large bowl with minimal prep, making it an easy go-to when you need something nourishing on the table fast. Serve it immediately for the best texture, or prep the base ahead and add the avocado right 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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