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
Ingredients
  • 19oz can chickpeas
  • 1 large tomato, chopped
  • 3 whole green onions, sliced OR 1/3 cup diced red onion
  • 1/4 cup finely chopped cilantro (fresh coriander)
  • 1 avocado, diced (optional)
  • 2 tbsp vegetable or olive oil
  • 1 tbsp lemon juice
  • 1 tsp cumin
  • 1/4 tsp chili powder
  • 1/4 tsp salt
Instructions
  1. In a bowl, whisk the oil, lemon juice, cumin, chili powder, and salt.
  2. Rise and drain the chickpeas, and add to the bowl.
  3. Add tomatoes, onions, cilantro, and toss until combined. Gently stir in the avocado (if using).
  4. Serve right away or refrigerate for up to 2 days.
Recipe by Vegangela at http://www.vegangela.com/2011/11/11/mexican-chickpea-salad/