Citric Acid Free Vegan Fresh Chickpea Avocado Salad
Creamy avocado, hearty chickpeas, crisp cucumber, and juicy cherry tomatoes come together in a bowl that feels fresh, satisfying, and genuinely crave-worthy. The bright dressing is built entirely from scratch — fresh-squeezed lemon juice, extra-virgin olive oil, cumin, and a pinch of red pepper flakes — so you know exactly what's going in and there's no mystery citric acid hiding in a bottled sauce or seasoning packet. That matters more than people realize, since processed dressings and canned flavor boosters are common culprits for sneaking in the additive under names that don't always stand out on a label. Here, every ingredient is whole and recognizable, from the rinsed chickpeas to the hand-chopped parsley. The technique is just as thoughtful as the ingredient list — the avocado goes in last and gets folded gently so it stays in beautiful, buttery cubes rather than turning into mush. A quick taste and adjust at the end means you can dial the salt and lemon to exactly where you want it. It's the kind of no-fuss, no-compromise salad that works as a light lunch, a potluck contribution, or a side dish that quietly steals the show.
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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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