Ingredients
Scale
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 ripe avocado, diced
- 1 ripe mango, diced
- 1/2 red onion, thinly sliced
- 1/4 cup chopped cilantro
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large bowl, combine chickpeas, avocado, mango, and red onion.
- In a small bowl, whisk together lime juice, olive oil, chili powder, and cumin. Season with salt and pepper.
- Pour dressing over the chickpea mixture and toss gently to combine.
- Stir in cilantro.
- Serve immediately or chill for later.
Notes
- For best freshness, add avocado right before serving.
- Can be stored in the refrigerator up to 2 days.
- Chili powder can be adjusted to taste
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 9g
- Sodium: 340mg
- Fat: 17g
- Saturated Fat: 2,5g
- Unsaturated Fat: 13g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0g
Keywords: chickpea avocado mango salad, vegan salad, summer salad, gluten-free salad