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.
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.
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.
PrintEasy 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
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 4 1x
- Category: Salad
- Cuisine: Mexican, Tex-Mex, Southwestern
Ingredients
- 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
- In a bowl, whisk the oil, lemon juice, cumin, chili powder, and salt.
- Add chickpeas, tomatoes, onions, cilantro, and toss until combined.
- If using avocado, add just before serving. Can be refrigerated for up to 2 days.
