Avocado Chickpea Salad with Chili Lime Dressing
by Pierce Abernathy • featured in Meatless Dishes Perfect For Any Holiday Party
Under 30 min
Under 30 min
Ingredients
for 4 servings
Dressing
-
2 tablespoons olive oil -
¼ cup lime juice (60 mL) -
2 teaspoons cumin -
2 teaspoons chili powder -
1 teaspoon salt -
1 teaspoon pepper -
¼ cup fresh cilantro, chopped (10 g)
Salad
- 2 cans chickpeas, drained, rinsed
- 1 cucumber, chopped, quartered
- 20 cherry tomatoes, halved
- 1 onion, chopped
- 1 avocado, diced
-
⅓ cup carrot, shredded (35 g)
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Preparation
- For the dressing, combine dressing ingredients in a small bowl. Whisk together until mixed thoroughly.
- In a large bowl, combine chickpeas, cucumber, tomatoes, onion, avocado, carrots, and dressing. Toss together until evenly combined.
- Serve and garnish.
- Enjoy!
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Tips
1 of
5
-
amymunro
It was a but spicy so maybe add some sugar or just adjust the amount of chilli powder.
2018-07-17T22:47:06Z Helpful (5) -
Alex Soanes
I tossed the chickpeas in olive oil with salt, pepper and paprika. Then oven roasted for 20 minutes and added to salad when cool. Delicious!
2018-08-06T12:53:44Z Helpful (4) -
jessecake8cake
This salad is so delicious and I’ve made it so many times! If you don’t have fresh cilantro, use two teaspoons of dried cilantro instead.
2018-11-02T02:19:58Z Helpful (2) -
Laetitia Dimopoulos L'Ecuyer
This salad is perfect! I added less chili powder than demanded and I didn’t put the onions, but i added green onions and it turned out great!
2018-09-21T16:29:53Z Helpful (2)
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