Low Iodine Vegan Fresh Chickpea Avocado Salad
Bright, creamy, and packed with plant-based protein, this chickpea and avocado salad is the kind of bowl that feels indulgent while keeping things completely clean. Every ingredient here — from the crisp English cucumber to the juicy cherry tomatoes and fresh parsley — is naturally low in iodine, so there's no need to scrutinize labels or swap anything out. The dressing is a simple whisk of lemon juice, olive oil, and cumin that ties everything together with a warm, citrusy kick. Folding in the avocado at the end keeps those cubes intact and buttery, adding richness without any dairy or processed ingredients that could complicate your dietary needs. A pinch of red pepper flakes gives it just enough heat if you want a little extra personality. It comes together in one bowl with no cooking required, making it an effortless go-to when you need something satisfying and genuinely nourishing.
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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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