Cinnamon 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. The flavor comes from bold, straightforward ingredients, so there's no need to scan labels for hidden spice blends that might sneak in unwanted warming spices. Fresh lemon juice and extra-virgin olive oil do the heavy lifting in the dressing, giving every bite a clean, vibrant tang without relying on anything that could cause a reaction. The cumin adds just enough earthiness to make it feel satisfying and well-seasoned rather than plain. Folding the avocado in last keeps those cubes intact and buttery, which makes the texture genuinely luxurious. It comes together in one large bowl with minimal prep, making it an easy go-to for lunches, potlucks, or a quick weeknight side. Fresh parsley and a pinch of red pepper flakes finish it off with color and a gentle kick that keeps things interesting.
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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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