High Fructose Corn Syrup Free Vegan Fresh Chickpea Avocado Salad
This vibrant, produce-forward salad is everything you want on a warm day — creamy avocado, tender chickpeas, crisp cucumber, and juicy cherry tomatoes all tossed in a bright lemon and cumin dressing. Every single ingredient here is whole and recognizable, which means no sneaky sweeteners or processed additives hiding in the mix. That matters more than people realize, because high fructose corn syrup has a way of creeping into bottled dressings and canned goods under names you wouldn't expect. Here, the dressing is whisked together from scratch using fresh lemon juice, extra-virgin olive oil, and a handful of spices — clean, simple, and completely in your control. The chickpeas bring satisfying protein and heartiness, while the avocado adds that rich, buttery texture that makes this feel indulgent without any compromise. A gentle fold at the end keeps the avocado cubes intact, so every bite has that perfect creamy contrast against the crunch of cucumber and onion. It comes together in one bowl and tastes like something you'd order at a restaurant — except you know exactly what went into it.
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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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