Chickpea Avocado Salad


  • 2 oz x 14cans chickpeas drained & rinsed*
  • 1.5 lbs cucumbers cut into bite size pieces
  • 1.5 lbs tomatoes cut into bite size pieces**
  • 3 medium ripe avocados diced**
  • 1/4 medium red onion thinly sliced
  • 1/2 cup cilantro finely chopped, dill or parsley
  • 1 large lime or lemon juice of
  • 3 tbsp extra virgin olive oil
  • 1 1/2 tsp salt*
  • Ground black pepper to taste


  1. In a large bowl, add all ingredients and gently stir to combine. Serve cold.
  2. Store: Refrigerate in an airtight glass container for up to 24 hours.

Recipe Notes

Make Ahead: You can make this salad up to 1 day ahead, if you add oil, salt and pepper immediately before serving. Just make sure to pour lemon/lime juice on avocados or dice avocados before serving.