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Mexican Chickpea Salad

April 9, 2013

I found this recipe for Easy Mexican Chickpea Salad on Vegangela through Pinterest and just in time!  It is definitely salad weather in the Northeast this week.  I made a double batch (two cans of chickpeas) and it is a good thing since I couldn’t keep my spoon out of the dish while I was preparing dinner.


Mexican Chickpea Salad


  • 1 can chickpeas
  • 1 large tomato, chopped
  • 3 whole green onions, sliced
  • ¼ cup finely chopped cilantro
  • 1 avocado, diced
  • 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.  Rise and drain the chickpeas, and add to the bowl.

3.  Add tomatoes, onions, cilantro, and toss until combined. Gently stir in the avocado.

4.  Serve right away or refrigerate.


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