MSG Free Vegan Fresh Chickpea Avocado Salad
This bright, satisfying salad is everything a warm-weather bowl should be — creamy avocado, hearty chickpeas, crisp cucumber, and juicy cherry tomatoes all tossed in a zippy lemon and cumin dressing. Every single ingredient is whole and recognizable, which means no hidden flavor enhancers, no seasoning packets, and no processed shortcuts to second-guess. The dressing comes together with just fresh lemon juice, extra-virgin olive oil, and a handful of spices you likely already have on your shelf. Cumin adds a warm, earthy depth that makes this feel like far more than a simple toss-together, while the fresh parsley and red onion keep things lively and bright. The key move is folding the avocado in last and gently — you want those buttery chunks to stay intact and coat themselves in the lemony dressing rather than turn into mush. It's the kind of dish that works as a light lunch, a hearty side, or even scooped onto flatbread for something a little more filling. Clean, vibrant, and genuinely craveable from the very first bite.
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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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