Healthy Mexican Chickpea Salad Recipe

Alright, friends, get ready to meet your new summer fling—it’s wholesome, zesty, and has just the right kick to spice up any day. Dive into a vibrant chickpea and avocado salad that tastes like sunshine in a bowl!

I adore making meals that are not only good for all of us but also tastes divine. My “Healthy Mexican Chickpea Salad” fits that bill perfectly.

*It’s packed with protein, from the chickpeas, and is oh-so creamy, with the avocado, and deliciously juicy, with the tomatoes. I can taste it just thinking about it.

Add in a touch of heat from the jalapeño (if you so choose) and the zesty brightness of lime and radishes, and you’ve got a salad that is anything but boring and way more fun than your run-of-the-mill green salad.

Healthy Mexican Chickpea Salad Recipe Ingredients

• Chickpeas: High in protein and fiber, great for digestion and satiety.
• Cherry Tomatoes: Rich in vitamins A and C, adds sweetness and juiciness.
• Cucumber: Hydrating and refreshing, low in calories.
• Avocado: Contains healthy fats, creamy texture adds richness.
• Jalapeño: Provides a spicy kick and boosts metabolism.
• Cilantro: Fresh herb that adds zesty and aromatic flavor.
• Feta Cheese: Adds tangy taste and a creamy, salty contrast.
• Lime Juice: Offers a citrusy tang, enhances all flavors.

Healthy Mexican Chickpea Salad Recipe Ingredient Quantities

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/4 red onion, finely chopped
• 1 avocado, diced
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup crumbled feta cheese (optional)
• 1 lime, juiced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

How to Make this Healthy Mexican Chickpea Salad Recipe

1. In a big bowl, mix the chickpeas, cherry tomatoes, cucumber, red onion, and jalapeño, which have been drained and rinsed.

2. Include the diced avocado in the mixing bowl along with the other vegetables.

3. Chop fresh cilantro and sprinkle it over the salad mixture.

4. If you are using it, gently fold in the crumbled feta cheese.

5. Whisk in a small bowl the lime juice, olive oil, ground cumin, and smoked paprika. Combine well.

6. Drizzle the dressing over the mixture of chickpeas and vegetables.

7. Tenderly mix all the components until they are uniformly enveloped by the dressing.

8. Add salt and pepper to the salad so that it tastes good.

9. Let the salad stand for approximately 10-15 minutes so that the flavors can meld together.

10. As a refreshing and healthy dish, serve the salad cold or at room temperature. Enjoy!

Healthy Mexican Chickpea Salad Recipe Equipment Needed

1. Large mixing bowl
2. Small whisk
3. Knife
4. Cutting board
5. Small bowl
6. Can opener
7. Measuring cups
8. Measuring spoons
9. Mixing spoon or spatula

FAQ

• Can I use dried chickpeas instead of canned?Certainly! Dried chickpeas can be utilized. Simply soak and cook them until tender following the directions provided in the packaging prior to employing them in your recipe.
• How can I make the salad spicier?For extra heat, add more jalapeño. Include some seeds, and you’re guaranteed to turn up the temperature in your dish. If you don’t want to add more jalapeño, consider adding a pinch of cayenne pepper.
• Is there a substitute for cilantro?If you’re not partial to cilantro, you can use fresh parsley or skip it altogether.
• Is this salad vegan-friendly?If you leave out the feta cheese, the salad is vegan. You could also use a substitute for the cheese that is vegan.
• How long does this salad last in the fridge?The salad can be kept in the refrigerator for as long as 3 days, but it’s most delicious when freshly prepared.
• Can I add other vegetables?Certainly. You may include bell peppers, corn, or black beans to boost the salad.
• What’s a good main dish to serve with this salad?It makes for a complete meal when served with grilled chicken, fish, or tacos.

Healthy Mexican Chickpea Salad Recipe Substitutions and Variations

Chickpeas:
Replace black beans or kidney beans for a varied flavor and feel.
Cherry Tomatoes:
Tomatoes, either grape or regular, should be cut into pieces no larger than a person’s bite.
Avocado:
Replace with diced mango for an even sweeter twist.
Fresh Cilantro:
Substitute with fresh parsley or leave it out if you don’t like the flavor.
Feta Cheese:
Queso fresco can be replaced with another kind of cheese or simply left out for a vegan diet.

Pro Tips

1. Flavor Infusion After combining the salad ingredients and before adding the dressing, let the chickpeas sit for a few minutes with a light sprinkle of salt and cumin. This allows the chickpeas to absorb some of the flavors before mixing with the rest of the salad.

2. Avocado Tips To prevent the avocado from browning, include it just before serving and gently toss it in a bit of the lime juice first. This will help maintain its vibrant color and fresh appearance.

3. Texture Boost Toast the cumin in a dry skillet for a minute or two before adding it to the dressing. This will enhance its flavor and add a subtle, warm note to the salad.

4. Herb Enhancement If you’re a fan of cilantro, consider adding both the chopped leaves and some of the tender stems for added flavor. The stems offer a slightly different taste profile that complements the salad nicely.

5. Dressing Soak Prepare the dressing first and let it sit while preparing the salad. This allows the flavors in the dressing to meld, making it more robust when it’s time to mix it with the salad.