Carrageenan Free Vegan Fresh Chickpea Avocado Salad
Bright, creamy, and loaded with texture, this chickpea and avocado salad is the kind of bowl that feels both satisfying and genuinely fresh. Ripe avocado gets folded in at the very end so every cube stays intact, giving you that buttery richness in each bite without turning the whole thing into a mash. Cherry tomatoes, crisp English cucumber, and sharp red onion round out the base, while a lemony cumin dressing ties everything together with just the right amount of warmth and zing. Carrageenan — a thickener and stabilizer commonly found in plant-based milks, dressings, and processed foods — has no place here, because every single ingredient is whole and unprocessed straight from the produce aisle or pantry. That makes this an easy win for anyone keeping a close eye on food additives without wanting to sacrifice flavor or convenience. The dressing comes together in one small bowl with olive oil, fresh lemon juice, and spices, so there's no label-reading required. Serve it right away to catch the avocado at its best, and don't skip the optional red pepper flakes if you want a little heat.
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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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