Bright Chickpea and Avocado Salad
Creamy avocado, hearty chickpeas, and juicy tomatoes with lime, cilantro, and a whisper of cumin. Part salad, part dip, entirely satisfying — fresh and filling in about ten minutes, no stove required.
Prep Time 10 minutes mins
Course Salad
Cuisine Mexican
- 1 can chickpeas, drained and rinsed 15 oz
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 Tbsp olive oil
- Salt and pepper, to taste
- 1/2 tsp cumin optional
In a large bowl, combine the drained chickpeas, diced avocado, cherry tomatoes, red onion, and cilantro.
In a small bowl, whisk together the lime juice, olive oil, salt, pepper, and cumin if using.
Pour the dressing over the salad and toss gently to combine, without mashing the avocado.
Enjoy immediately, or chill 15-20 minutes to let the flavors meld.