(This is an old recipe that has been archived on the site, but I am leaving the printer-friendly recipe here so people who enjoyed the salad can still find the recipe.)


  • one 15 oz. can chickpeas (garbanzo beans)
  • 1 cup diced tomatoes
  • 1/2 cup green onion, sliced
  • 1 cup chopped cilantro
  • 1 avocado, diced


  • 2 T + 2 tsp. fresh lime juice (see notes)
  • 2 T extra-virgin olive oil
  • 1/4 tsp. ground Chipotle chile pepper (see notes)
  • 1/2 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. onion powder
  • zest from one lime
  • salt, fresh ground pepper to taste


  1. Drain beans into colander and rinse until no foam remains. Let beans drain well while you make the dressing.
  2. Zest the lime and squeeze the juice.
  3. Mix together the lime juice, olive oil, ground ground Chipotle chile pepper (affiliate link) or hot sauce, chili powder, ground cumin, onion powder, and lime zest to make the dressing.
  4. Put the beans and dressing into a plastic container with a snap-on lid and shake a few times to combine. (Use a bowl that’s big enough to hold all the salad ingredients.) Let beans marinate in dressing 30 minutes or longer.
  5. Peel and dice the avocado and toss it with 2 teaspoons of lime juice.
  6. Dice tomatoes, place in colander with a small amount of salt and let tomatoes drain 10 minutes while you dice onions and chop cilantro (You can skip that step if using cherry tomatoes or if your tomatoes aren’t that juicy.)
  7. Thinly slice the green onions and wash, dry, and chop the cilantro.
  8. Combine marinated beans with dressing, tomatoes, green onion, and cilantro and stir gently until well combined, then gently stir in the avocado (if using.)
  9. Season with salt and pepper to taste and serve.

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