Mexican Chickpea Salad is made from fresh crisp herbs and vegetables, and is so refreshing! This cold salad recipe is a favorite in the warmer spring and summer months and requires only 7 ingredients. It’s easy to make and a vegetarian, paleo, and vegan friendly meal the whole family can enjoy.
Ingredients
Ingredient Quick List: cooked chickpeas, cucumber, red onion, cilantro, limes, salt, optional: serrano pepper, avocado, ripe tomato.
- 4 cups cooked chickpeas
- 1 cup red onion, small diced
- 2 ½ cups cucumber, cored and medium diced
- ½ cilantro bunch, finely chopped
- ⅓ fresh serrano pepper, finely sliced rounds
- 3 limes, juiced
- 1 tsp sea salt
- Our spicy red salsa (optional)
- Ripe avocado sliced or cubed (optional)
Ingredient notes
Canned or fresh chickpeas can be used to make our ceviche style chickpea salad. We always prefer freshly cooked beans but also use canned when we don’t have the chickpeas made ahead.
For time saving instant pot chickpeas, check out my Instant Pot Chickpeas (aka Garbanzo Beans post for cook times and tips!
Cucumbers are cored in this chickpea salad recipe for maximum crisp and crunch in every bite. If you prefer use the whole cucumber, we definitely encourage that however we notice the salad does get a bit more soggy when we don’t core it. For same day eats, we leave the core in!
Tomato optional: We also make this recipe with the addition of cored tomato, but since we make our red salsa or salsa macha on the side, most times, we don’t add tomato to prevent sogginess from happening.
If we don’t have salsa ready, thin sliced ripe tomato rounds finished with salt and a sprinkle of lime, and a serrano or jalapeno for biting into is our preferred choice. We eat it just like ceviche!
Ways to spice it up
Finely sliced serrano pepper for that spicy-kick. Jalapeno for the milder.
Pro Tip: Be sure to sample the pepper before adding to ensure you don’t over spice the salad. Sometimes, jalapenos bring the heat!
foods to Eat it with our Garbanzo salad recipe
This chickpea salad can be a starter or main meal depending on your food mood. You can enjoy it simply as is or load it with toppings like avocado and a variety of your favorite salsas. It’s a hearty, fresh, and nutritious option.
It’s delicious in a bowl with fresh salsa, ripe avocado, pita chips, pita bread, tostada shells, crackers, or accompanied with grilled meat and seafood.
Ways to Flip [Chickpea Salad]
- Black beans and yellow corn added for a fresh dip to snack on.
- Add feta, olives, tomatoes, drizzled with olive oil to make a semi-mediterranean inspired salad.
- Turn extra chickpeas into Middle Eastern style balela salad or try my Cilantro Jalapeno Hummus.
Step-By-Step Instructions
- Drain chickpeas and rinse with cold water and chop all veggies.
- Combine all ingredients and juiced lime in a bowl, mix well, and finish with salt. Cover and refrigerate for a minimum of 1 hr.
Pro tips / Receta Notes
Recipe yield: 8 cups
Storage: Proper food storage with with lid then refrigerate. This salad last up to 6-7 days.
As with any ceviche, the longer it sits in the fridge the longer the flavors settle. Therefore, even tastier the next day.
Cucumber core: When we don’t use it, we make cucumber water or cucumber lime agua fresca with it for a refreshing drink.
Do you love stronger onion flavor? Use white onion instead of red onion.
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Mexican Chickpea Salad
DESCRIPTION
Equipment
- Large bowl
- Knife
- Citrus juicer
- Cutting Board
Ingredients
- 4 cups cooked chickpeas
- 1 cup red onion small diced
- 2 ½ cups cucumber cored and medium diced
- ½ cilantro bunch finely chopped
- ⅓ fresh serrano pepper finely sliced rounds
- 3 limes juiced
- 1 tsp sea salt 3/4 tsp if fine sea salt
Optional
- 1 Ripe avocado sliced or cubed
Instructions
- Drain chickpeas, rinse with water and place in a bowl to refrigerate. Chop all veggies.
- Combine all ingredients, juiced lime, and salt in a bowl, mix well, and finish with salt. Cover and refrigerate for a minimum of 1 hr.
Notes
Nutrition
Equipment
- Large bowl
- Knife
- Citrus juicer
- Cutting board
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