Xanthan Gum Free Vegan Fresh Chickpea Avocado Salad
Bright, creamy, and loaded with fresh vegetables, this chickpea and avocado salad is the kind of bowl that makes eating well feel genuinely exciting. Cubed avocado gets folded in at the very end so every piece stays intact, giving you that rich, buttery texture in each bite alongside the satisfying chew of chickpeas. Cherry tomatoes, crisp English cucumber, and sharp red onion add color and crunch, while fresh parsley keeps everything tasting clean and vibrant. The dressing is a simple whisk of lemon juice, olive oil, cumin, and a pinch of red pepper flakes — nothing processed, nothing hidden, just real ingredients that come together fast. For anyone navigating thickener-free eating, this recipe is naturally in the clear since every component is whole and unprocessed straight from the source. It's the kind of dish that works as a hearty lunch, a side at a summer cookout, or a quick weeknight dinner when you want something nourishing without turning on the stove.
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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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