Ensalada de Garbanzos y Aguacate con Cebolla Encurtida (Mexican Chickpea Salad)
Chickpeas, avocado, cucumber and tomato tossed in lime and olive oil, scattered with tangy pickled red onions.
Made with Fresh pico de gallo and Pickled red onions (cebollas encurtidas). Make a batch of the base first, then this takes minutes. Skip to the method
- Time15 min
- LevelEasy
- Costabout £1.11 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the chickpeas in a large bowl and mash a few lightly with a fork so the dressing sticks.
- 2
Add the cucumber and your ready made pico de gallo (see the base recipe).
- 3
Whisk the lime juice and olive oil with a good pinch of salt and pepper. Pour over and toss gently.
- 4
Fold in the avocado and coriander, taking care not to mash it.
- 5
Top with your ready made pickled red onions (see the base recipe) and serve straight away.
Tips
- Rinse tinned chickpeas well to remove the tinned taste.
- Add the avocado last so it does not go brown.
- Add a pinch of smoked paprika or a few chilli flakes for warmth.
Storing and freezing
Keeps 1 day in the fridge once the avocado is added; without avocado it keeps 3 days.
Questions
Can I use dried chickpeas?
Yes, soak and cook 250 g until tender, then cool before using.
Is this salad filling?
Yes, the chickpeas and avocado make it a good light meal on its own.
Can I add protein?
Grilled chicken, prawns or feta all work well.
More made with fresh pico de gallo
Papas Asadas Rellenas de Carne Sazonada (Taco-Loaded Baked Potatoes)
GFEFNFCaldo de Camarón al Guajillo (Red Prawn Soup)
GFDFEFChuletas de Borrego al Chipotle con Frijoles (Chipotle Lamb Chops with Beans)
GFDFEFJerk Sea Bass with Fried Plantain and Pico de Gallo
GFDFEFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.