Tip the chickpeas into a sieve, rinse thoroughly and drain well.
Dice the avocado. Halve the cherry tomatoes, chop the cucumber, finely dice the red onion and chop the parsley.
Put the chickpeas, avocado, cherry tomatoes, cucumber, red onion and parsley in a large bowl.
For the dressing, whisk the olive oil, lemon juice, cumin, salt and pepper until smooth.
Pour the dressing over the salad and toss gently so the avocado turns slightly creamy and binds the salad.
Serve straight away, or chill briefly so the salad can soak up the flavours.
Good to know
A salad like this is on the table in a few minutes and still tastes really well rounded. Creamy, fresh and pleasantly filling without feeling heavy.
Swaps
Chickpeas → white beans (similar fibre and mild flavour); avocado → steamed sweet potato cubes (more beta-carotene, less fat); parsley → coriander (also provides vitamin K and aromatic plant compounds); lemon juice → lime juice (just as fresh, with comparable amounts of vitamin C).
Allergens
The recipe is naturally free from gluten, milk and egg. For children, use less onion if needed; during pregnancy, well-washed, fresh ingredients are important.
