Easy Mexican Chickpea Salad

While the summer doesn’t officially start here until December 1st, the weather has been absolutely amazing lately. Some of our friends have organized a BBQ in the park, and while they’re providing the salads, I thought that I’d bring a couple things as well. I’ll probably make some Quinoa Salad with Spicy Peanut Dressing or Spicy Black & White Bean Quinoa Salad, but I thought that it would be fun to try something new as well.

Easy Mexican Chickpea Salad - Vegan & Gluten-Free

My mom used to make a variation of this when I was growing up, but she used green onions instead of red ones and didn’t use any cilantro (fresh coriander). I figured that I could get away with red onion since the cilantro adds all that beautiful green color. Feel-free modify this as needed – some shredded carrot would be lovely, as would a variety of beans instead of just chickpeas.

Easy Mexican Chickpea Salad - Vegan & Gluten-FreeEasy Mexican Chickpea Salad - Vegan & Gluten-FreeEasy Mexican Chickpea Salad - Vegan & Gluten-FreeEasy Mexican Chickpea Salad - Vegan & Gluten-Free

Update

July 5, 2012 – A few readers started added avocado to this, and I think that’s a great addition so I’ve added an avocado as an optional ingredient in the recipe, below.

4.8 from 4 reviews

Vegan Mexican Chickpea Salad
 
Prep time
Total time
 
This salad can’t get any easier, and it’s got a nice fresh taste that is perfect year-round. Vegan & Gluten-Free
Recipe type: Salad
Cuisine: Mexican, Tex-Mex, Southwestern
Serves: 4
Ingredients
  • 19oz can chickpeas, rinsed and drained
  • 1 large tomato, chopped
  • 3 whole green onions, sliced OR ⅓ cup diced red onion
  • ¼ cup finely chopped cilantro (fresh coriander)
  • 1 avocado, diced (optional)
  • 2 tbsp vegetable or olive oil
  • 1 tbsp lemon juice
  • 1 tsp cumin
  • ¼ tsp chili powder
  • ¼ tsp salt
Instructions
  1. In a bowl, whisk the oil, lemon juice, cumin, chili powder, and salt.
  2. Add chickpeas, tomatoes, onions, cilantro, and toss until combined.
  3. If using avocado, add just before serving. Can be refrigerated for up to 2 days.

Easy Mexican Chickpea Salad - Vegan & Gluten-Free

40 Comments

  1. Lexi says:

    I wish I was eating this for lunch! Yum.

    Reply
    • vegangela says:

      Thanks Lexi :)

      Reply
  2. YUM. That’s pretty much all I have ;-)

    Reply
    • vegangela says:

      Let me know if you try it Heather!

      Reply
  3. Kimberly says:

    Yum! All that needs is some diced avocado and I will be in chickpea heaven.

    Reply
    • vegangela says:

      Oh yum, that would be great!!

      Reply
  4. Lou says:

    I love coriander… my brother in law hates it, he says it reminds him of dish washing liquid (?) Anyway, that looks like a beautiful fresh summery salad – perfect – we are having awesome weather up in Queensland too :)

    Reply
    • vegangela says:

      Yes, I heard there’s a gene that makes it taste like soap to some people. It’s definitely a love or hate type of thing. I love it! Yay for that awesome Aussie weather!!

      Reply
  5. Allysia says:

    BBQ in the park? Amazing weather? Sigh…sounds like the good life. :) I love cilantro, but my entire family + Logan seems to hate it, so it’s like my special occasion herb. Enjoy your non-winter!

    Reply
    • vegangela says:

      We’re leaving in January so trying to soak-up as much of it as possible. As for cilantro, my fiance thinks it’s OK so I always add more of it to my plate :)

      Reply
  6. Jennifer says:

    Angela – I just found your blog the other day, and I want to tell you how fantastic it is!! I’m a new vegetarian working towards veganism, and your website will be a big help in helping me to continue to eat a fabulous diet. I already have several recipes bookmarked to try soon, and I’ve only begun to make my way through your blog. Thank you for putting together such a fabulous resource of recipes, information, and ideas!

    Reply
    • vegangela says:

      Hi Jennifer – Thanks so much for those kind words! Let me know what recipes you try, and don’t hesitate to be in touch if you have any questions at all! :)

      Reply
  7. nice salad – I remember having a simliar one that had bits of flatbread in it!

    btw how do find the edgells chickpeas – I have stopped buying edgells canned beans of any sort because they always seem a little undercooked?

    Reply
    • vegangela says:

      Hi Johanna – Oh, I’ve seen that too, except in Middle Eastern fava bean salads. But it would be great here too!

      You know what? I think you’re right about the Edgells chickpeas. I also opened a can of kidney beans yesterday and they seemed really dry. They were on sale the other day, so I switched from my regular Coles brand, but I think I’ll stick to Coles from now on!

      Reply
  8. Ray says:

    I just stumbled across this site, and this is the first recipe I am trying. It looks amazing! I added avocado as well, per the comments.

    Reply
    • vegangela says:

      Yum, it must have been great with avocados. Thanks for the comment :)

      Reply
  9. dazlious says:

    That’s gonna be my lunch tomorrow. But I’ll throw in some avocado ;)
    Greeting from Germany
    Sabrina

    Reply
    • vegangela says:

      Excellent! It would be excellent with avocado. I haven’t tried that yet, but I’ll definitely do it next time I’m making it! Thanks for stopping by :)

      Reply
  10. Lauren says:

    Yum, so good! I’m eating it with the serving spoon…can’t wait for my husband to come and officially start dinnertime!

    Reply
    • vegangela says:

      Yay! Glad you liked it. Hope your husband did too ;)

      Reply
  11. Kikik says:

    I don’t want to wait two days.

    Reply
    • vegangela says:

      Um… I think you misread the recipe: “Serve right away or refrigerate for up to 2 days.” You can eat it immediately. Hope that helps!

      Reply
  12. Hannah says:

    Delicious, I added chopped jalapenio and avacado and served it on tostadas. Thanks for the great recipe.

    Reply
    • vegangela says:

      Great idea! Thanks for sharing!

      Reply
  13. Sam says:

    JUST finished making this to take to a pool party… Of course, I had to sneak a bite – it’s AMAZING.

    ThankYouThankYouThankYou!

    Reply
    • vegangela says:

      You’re so welcome! Thanks for taking the time to comment :)

      Reply
  14. Kid says:

    This salad is soooooo delicious! I was worried it wouldn’t taste as good without the chili power and cumin, but it still tasted amazing! I’m so making this for the next potluck I go to – it’s so simple, requires so few ingredients, and tastes wonderful.

    Reply
    • vegangela says:

      I just noticed this comment now. You should really try it with the chili powder and cumin next time, it’s the best :)

      Reply
  15. Hristiana says:

    Immediately jumped on my TOP 3 Salads List. It’s a masterpiece, Angela :))))
    Thank you!

    Reply
  16. Marie says:

    OH MY GOD THIS LOOK AWESOME! You win the award of: BEST MEXICAN RECIPE BY A FOREIGN

    Reply
    • vegangela says:

      Ha ha! Thank you! Let me know if you try it :)

      Reply
  17. Kyla says:

    This looks amazing! I want an easy dinner tonight, so I think I’ll do this! Oh, by the way, I think you did a typo on step two… it says to rise the chickpeas. Haha.

    Reply
    • vegangela says:

      Whoops! Thanks for your keen eye! I’ve updated the recipe (added the rinsing part to the ingredients section to match my newer recipes). Thanks again for letting me know and let me know if you end up making it tonight :)

      Reply
      • Kyla says:

        I did! It was ABSOLUTELY amazing and I had to make it again the next day. Thanks for posting this!! :)

        Reply
  18. Jeannette says:

    THIS WAS FRICKIN DELICIOUS!

    Reply
    • vegangela says:

      YAY! So glad you liked it :)

      Reply
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