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Cilantro Lime Chickpea Salad in serving dish sits on wooden board. Wooden serving spoon, fresh cilantro, lime wedges, and cherry tomatoes also in partial view.
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Cilantro Lime Chickpea Salad

This cilantro lime chickpea salad is an easy garden-to-table recipe made with cherry tomatoes, peppers, cucumbers, herbs, and a zesty homemade dressing. Enjoy it as a summer side dish or a fresh and flavorful light lunch.
Course Salad, Side Dish
Cuisine American, Mexican
Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings 6
Author Jessica

Equipment

  • 1 medium mixing bowl
  • 1 small mixing bowl

Ingredients

For the salad:

  • 1 - 15 oz. can chickpeas rinsed and drained
  • 1 cup cherry tomatoes halved
  • 1 cup mini cucumber sliced into half-moons
  • 1 cup diced sweet pepper like bell pepper or coolapeños
  • 1 hot burrito pepper or other hot pepper, optional
  • 3 tbsps. red onion chopped
  • 1/4 cup fresh cilantro leaves roughly chopped
  • 2 tbsps. garlic chives chopped
  • 1 small-medium avocado diced

For the dressing:

  • 3 tbsps. olive oil
  • Juice of 1 lime
  • 1 tsp. lime zest
  • 1 tsp. honey
  • 1 small garlic clove grated
  • 1/2 tsp. ground cumin
  • Salt and pepper to taste

Instructions

  • Add chickpeas, tomatoes, cucumber, peppers, onion, cilantro, and chives to a large mixing bowl. Gently stir to combine.
  • In a small mixing bowl, whisk olive oil, lime juice, lime zest, honey, garlic, cumin, and salt and pepper together.
  • Pour dressing over the salad and toss to coat and combine.
  • Chill in fridge for at least 30 minutes to allow flavors to meld together.
  • Before serving, gently fold in avocado.
  • Garnish with fresh cilantro and a lime wedge. Serve chilled.

Notes

Not a fan of cilantro?  Use parsley or basil instead.