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Chickpea avocado salad in bowl.
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5 from 16 votes

Chickpea Avocado Salad

This quick Chickpea Avocado Salad recipe is a winner all around: delicious and packed with good-for-you veggies like avocados, tomatoes and onions. Make it in under 15 minutes with 10 ingredients.
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 servings
Calories: 179kcal
Author: Vaishali · Holy Cow Vegan

Equipment

Ingredients

  • 28 oz canned or cooked chickpeas (drained and rinsed)
  • 2 ripe avocados (cut in a dice)
  • 1 medium tomato (seeds removed and diced)
  • 1 medium green bell pepper (deseeded and cut into a fine dice)
  • 1 jalapeno pepper (minced)
  • 2 cloves garlic (finely minced)
  • 1 medium red onion (finely diced)
  • Juice of 1 lemon
  • 2 tablespoon cilantro (minced)
  • 1 tablespoon roasted cumin (coarsely powdered)
  • Salt to taste
US Customary - Metric

Instructions

  • Place all of the ingredients in a large bowl.
    Ingredients for chickpea avocado salad in large bowl.
  • Mix well. Serve at room temperature or cold.
    Chickpea avocado salad in large glass bowl.

Nutrition

Serving: 1 serving | Calories: 179kcal | Carbohydrates: 30g | Protein: 9g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 394mg | Fiber: 8g | Sugar: 6g | Vitamin A: 246IU | Vitamin C: 19mg | Calcium: 63mg | Iron: 4mg