Ingredients:

  • 1 (15 oz) can chickpeas (garbanzo beans), drained and rinsed — drained weight about 8.5 oz (240 g)
  • 2 ripe avocados, peeled, pitted, and diced (about 2 medium, 300 g flesh)
  • 1 cup cherry tomatoes, halved (150 g)
  • 1 small cucumber, seeded if desired, diced (about 150–180 g)
  • 1/4 red onion, finely diced (about 30 g)
  • 1/4 cup fresh cilantro or flat-leaf parsley, chopped (15 g)
  • 2 tablespoons crumbled feta (optional, 15–20 g)
  • 2 tablespoons extra-virgin olive oil (30 ml)
  • 2 tablespoons fresh lime juice (about 1 large lime, 30 ml)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt (adjust to taste)
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of red pepper flakes or 1/4 teaspoon smoked paprika (optional)
  • Lime wedges, extra herbs, or toasted pumpkin seeds for garnish (optional)

Instructions:

  1. Prepare chickpeas: Drain and rinse canned chickpeas well in a colander and pat lightly dry. Optional: remove loose skins for a silkier texture. Reserve about one-third of the chickpeas whole for texture; place the remaining two-thirds in a large bowl and lightly smash with a fork or potato masher until partly mashed to create creaminess and help bind the salad.
  2. Prep vegetables and herbs: Halve cherry tomatoes, dice cucumber and red onion, chop cilantro or parsley, and dice avocados. Visual cue: avocados should be bright green and hold their shape when diced.
  3. Make the dressing: In a small bowl or jar, whisk or shake together extra-virgin olive oil, fresh lime juice, ground cumin, kosher salt, black pepper, and optional red pepper flakes or smoked paprika until emulsified. Taste and adjust acidity and salt to preference.
  4. Combine and toss: Add the chopped vegetables and reserved whole chickpeas to the bowl with the smashed chickpeas. Pour the dressing over the salad and gently fold to combine, being careful not to overly mash the avocado. The dressing should lightly coat ingredients while leaving distinct chickpea pieces and avocado cubes.
  5. Finish and season: Fold in chopped cilantro or parsley and optional crumbled feta. Taste and adjust salt, pepper, or more lime juice as needed. Let rest 5–10 minutes to allow flavors to meld, or serve immediately.
  6. Serve: Serve chilled or at room temperature. Garnish with lime wedges, extra herbs, or toasted pumpkin seeds. Use as a main salad, a side, a salad topper, or a sandwich/wrap filling.