Adapted from Healthy Mexican Chickpea Salad at isabeleats.com (https://isabeleats.com/healthy-mexican-chickpea-salad/). Ingredients and timings from the original; method converted and scaled by Reduce. Not affiliated with or endorsed by the source.

From isabeleats.com

Healthy Mexican Chickpea Salad

Name: Healthy Mexican Chickpea Salad
Prep time: 15 min
Yield: 6 servings
Ingredients: 2 15-ounce cans chickpeas, drained and rinsed; ¾ cup finely diced red onions; 1 cup quartered cherry tomatoes; 1 large jalapeño pepper, finely diced; ⅓ cup chopped cilantro; 1 avocado, diced; ¼ cup olive oil; 2 tablespoons white wine vinegar; 2 medium limes, juiced; 1 teaspoon minced garlic; 1 pinch salt; 1 pinch black pepper

6 servings · 15 min prep

Ingredients

2 15-ounce cans chickpeas, drained and rinsed
3/4 cup finely diced red onions
1 cup quartered cherry tomatoes
1 large jalapeño pepper, finely diced
1/3 cup chopped cilantro
1 avocado, diced
1/4 cup olive oil
2 tablespoons white wine vinegar
2 medium limes, juiced
1 teaspoon minced garlic
1 pinch salt
1 pinch black pepper

Steps

In a large bowl, add 2 15-ounce cans chickpeas, ¾ cup red onions, 1 cup cherry tomatoes, 1 large jalapeño pepper, ⅓ cup cilantro and 1 avocado. Stir together and set aside.
For the dressing: in a small bowl, add ¼ cup olive oil, 2 tablespoons white wine vinegar, ¼ cup lime juice, 1 teaspoon minced garlic, 1 pinch salt and 1 pinch black pepper. Whisk until combined.
Pour the dressing onto the mixed chickpea salad and stir to combine. Cover and refrigerate for 15 minutes until chilled, or enjoy immediately.
15 min

Nutrition

Per serving

kcal: 245
protein: 8 g
carbs: 16 g
fat: 14 g

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