Chickpea and Avocado Salad

Yes, but add avocado close to serving for best color.

Use enough lime juice and keep the salad tightly covered.

Yes. Chicken, tuna, shrimp, tofu, or extra beans work well.

Yes. Parsley is a good substitute.

Yes. Cucumber adds crunch and freshness.

Yes. It works as a chunky dip with tortilla chips.

Fresh chickpea avocado salad with tomatoes, bell pepper, red onion, cilantro, and lime.

Scale

1 can chickpeas, drained and rinsed

1 ripe avocado, diced

1 small red onion, finely chopped

1 bell pepper, diced

1 cup cherry tomatoes, halved

1/4 cup cilantro, chopped

Juice of 1 lime

Salt and black pepper, to taste

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Combine chickpeas, avocado, red onion, bell pepper, cherry tomatoes, and cilantro in a large bowl.
Squeeze lime juice over the salad.
Season with salt and black pepper.
Gently toss until combined.
Taste and adjust lime, salt, or pepper.
Serve immediately or chill briefly before serving.

Add avocado near serving time so it stays green and creamy.