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
  • 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
  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.
Recipe by Vegangela at