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Mexican Inspired Chickpea Salad

Ingredients

For the salad

  • 2 15-ounce cans chickpeas drained and rinsed
  • 3/4 cup red onion finely diced, about 1/2 large red onion
  • 1 cup cherry tomatoes quartered
  • 1/3 cup parsley chopped (can use Cilantro in place of this)
  • 1 avocado ripe and diced

For the dressing

  • 1/4 cup olive oil extra virgin
  • 2 tablespoons white wine vinegar
  • 2 medium limes juiced (about 1/4 cup lime juice)
  • 1 teaspoon minced garlic about 2 cloves
  • 1 pinch of salt
  • 1 pinch of black pepper

Instructions

  • In a large bowl, add chickpeas, red onions, cherry tomatoes, parsley, and avocados. Stir together and set aside.
  • For the dressing: in a small bowl, add olive oil, white wine vinegar, lime juice, minced garlic, salt and pepper. Whisk until combined.
  • Pour the dressing onto the mixed chickpea salad and stir to combine.
  • Cover and refrigerate for 15 minutes until chilled, or enjoy immediately.