Easy Mexican Chickpea Salad

My mom used to make a variation of this Mexican chickpea salad 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. Go ahead and modify the recipe based on what you have on hand. Some shredded carrot would be lovely, as would a variety of beans instead of just chickpeas.

Easy Mexican Chickpea Salad - Vegan & Gluten-Free

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

Easy Mexican Chickpea Salad - Vegan & Gluten-Free

Easy Mexican Chickpea Salad - Vegan & Gluten-Free

Easy Mexican Chickpea Salad - Vegan & Gluten-Free

Updates ‐ Mexican Chickpea Salad Recipe

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

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Easy Vegan Mexican Chickpea Salad

This salad can’t get any easier, and it’s got a nice fresh taste that is perfect year-round. Vegan & Gluten-Free

  • Author: Angela @ Vegangela.com
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 4 1x
  • Category: Salad
  • Cuisine: Mexican, Tex-Mex, Southwestern

Ingredients

Scale
  • 2 tbsp vegetable or olive oil
  • 1 tbsp lime or lemon juice
  • 1 tsp cumin
  • 1/4 tsp chili powder
  • 1/4 tsp salt
  • 19oz can chickpeas, rinsed and drained
  • 1 large tomato, diced
  • 3 whole green onions, sliced OR 1/3 cup diced red onion
  • 1/4 cup finely chopped cilantro (fresh coriander)
  • 1 avocado, diced (optional)

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.

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Easy Mexican Chickpea Salad - Vegan & Gluten-Free

40 thoughts on “Easy Mexican Chickpea Salad”

  1. 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
    • 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
  2. 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
  3. Delicious, I added chopped jalapenio and avacado and served it on tostadas. Thanks for the great recipe.

    Reply
  4. 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
  5. 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
    • 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
  6. 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
  7. 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
  8. 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

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