Nitrate & Nitrite Free Vegan Fresh Chickpea Avocado Salad
Bright, creamy, and packed with texture, this chickpea and avocado salad is the kind of bowl that makes you feel genuinely good about what you're eating. Ripe avocado cubes get folded in at the very end so they stay intact, giving every bite that rich, buttery contrast against the crisp cucumber and juicy cherry tomatoes. A simple lemon and olive oil dressing with ground cumin ties everything together with a warm, citrusy kick that feels anything but boring. Every single ingredient here is whole and unprocessed, which means there are zero hidden preservatives or cured-meat additives to worry about — just clean, real food straight from the produce aisle and pantry. That matters more than people realize, since nitrates and nitrites have a way of sneaking into packaged dressings, canned goods, and processed proteins. This salad sidesteps all of that entirely by keeping things plant-based and freshly made. It comes together in one large bowl with minimal prep, making it an easy go-to for lunch, a light dinner, or a crowd-pleasing side.
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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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