Avocado Chickpea Salad with Chili Lime Dressing

This salad combines canned chickpeas, crisp cucumber, halved cherry tomatoes, shredded carrot, and diced avocado in a spicy lime dressing. You whisk olive oil, fresh lime juice, cumin, chili powder, salt, pepper, and cilantro together first, then toss everything in one bowl.

Dicing the avocado just before serving keeps it from turning brown or getting mushy when tossed. If raw onion feels too strong, swap it for green onions or soak the diced onion in cold water for ten minutes before mixing.

Step-by-Step Instructions

1. Whisk the dressing

Combine olive oil, lime juice, cumin, chili powder, salt, pepper, and chopped cilantro in a small bowl. Whisk until the oil and citrus juice integrate completely.

2. Combine salad ingredients

Place the drained chickpeas, chopped cucumber, halved cherry tomatoes, chopped onion, diced avocado, and shredded carrots into a large mixing bowl.

3. Toss and serve

Pour the dressing over the salad mixture. Gently fold with a rubber spatula until coated evenly, then serve immediately.

How to Store Avocado Chickpea Salad with Chili Lime Dressing

Variations

• Replace the chopped onion with three chopped green onions for a lighter onion flavor.
• Add half a cup of crumbled feta cheese just before serving for salty richness.

Frequently Asked Questions

Avocado Chickpea Salad with Chili Lime Dressing

Make this fresh avocado chickpea salad with a quick chili lime dressing using canned chickpeas, diced cucumber, cherry tomatoes, and avocado in 15 minutes.

15 minPrep time4Servings

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Ingredients

• 2 tablespoons olive oil
• ¼ cup lime juice
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1 teaspoon pepper
• ¼ cup fresh cilantro (chopped)
• 2 cans chickpeas (drained, rinsed)
• 1 cucumber (chopped, quartered)
• 20 cherry tomatoes (halved)
• 1 onion (chopped)
• 1 avocado (diced)
• ⅓ cup carrot (shredded)

Instructions

1. 1Whisk the dressing — Combine olive oil, lime juice, cumin, chili powder, salt, pepper, and chopped cilantro in a small bowl. Whisk until the oil and citrus juice integrate completely.
2. 2Combine salad ingredients — Place the drained chickpeas, chopped cucumber, halved cherry tomatoes, chopped onion, diced avocado, and shredded carrots into a large mixing bowl.
3. 3Toss and serve — Pour the dressing over the salad mixture. Gently fold with a rubber spatula until coated evenly, then serve immediately.

Cook's note: If preparing this dish for a gathering, keep the dressing separate until fifteen minutes before serving to keep the vegetables firm.

Servings: 4

Cuisine: Mexican-Inspired

Course: Salad

RecipesCooker15 minutes15 minutes

Written by Darnell
Darnell covers air fryer recipes and slow cook meals, with a steady side of eggs and breakfast casseroles for people cooking on a tight schedule. He writes in a blunt, test-it-again voice and flags the mistakes that ruin texture, from soggy fries to rubbery eggs. Every post gives timings, temperatures, and a fallback if your machine runs hot.