This easy chickpea salad recipe is packed with fresh flavors and a variety of textures from corn, tomatoes, mango, radishes, avocado, and much more! Make it for an easy summer meal that will be sure to please anyone.
If you’re craving something refreshing and nourishing, this easy chickpea salad brings together all the flavors—tangy, sweet, spicy, and creamy. It’s made with chickpeas, juicy mango, corn, lime, and creamy avocado, all tossed with crunchy veggies and fresh herbs.
My motto when creating a healthy recipe as a Mexican Dietitian is flavor first! Inspired by flavors I grew up with, this salad is perfect as a light lunch, snack with chips, or a vibrant side to your next summer spread. It’s plant-based, gluten-free, and packed with fiber, protein, and vibrant color.
Why You’ll Love This Easy Chickpea Salad
- No cooking required – Just chop, mix, and enjoy!
- Perfect for summer – Fresh, zesty, crunchy, and cooling.
- Super nourishing – Full of fiber, plant-based protein, healthy fats, and vitamin C.
- Meal prep friendly – Holds up well in the fridge (just add avocado last).
- Vibrant & versatile – Serve it with chips, on tostadas, as a side, or even in a wrap.
- Inspired by bold, familiar flavors – Think mango con chile meets ensalada de elote, but with a plant-based twist.
Ingredients
No need to follow exact measurements here—just flexible, colorful, and nourishing ingredients you can mix and match based on what you have on hand and on your taste preference:
- Chickpeas (cooked or canned): This is the main protein! Canned chickpeas are a great option, just rinse well to get rid of excess sodium.
- Corn kernels (fresh, frozen, or canned): Again, you can’t go wrong with canned or frozen. However, if you have some fresh corn, you can grill it or add it in fresh.
- Fresh cilantro: Adds lots of flavor and nutrition. If you’re not a fan or cilantro, try parsely or even basil for an italian twist!
- Red onion: Adds incredible flavor to tie everything together. A great substitute is using shallots!
- Ripe mango: I recommend using honey mangoes as they are extra sweet and super yummy.
- Shredded cabbage: Adds a really nice crunch to the salad. Avoid using lettuce as it can get soggy and throw off the texture of the salad.
- Radishes: Adds a sweet and spicy crunch that takes the salad to another level!
- Tomatoes: I use Roma tomato most of the time but highly recommend cherry tomatoes too.
- Jalapeños: Adds a little kick and flavor. If you want a spicier salad, add serranos. For a milder salad use bell pepper or poblano pepper.
- Lime juice: The easiest dressing that adds freshness and falvor. Lemon works too!
- Olive oil (optional): Adds extra healthy fat and a bit more “dressing” if you are into it.
- Ripe avocado: Creaminess and flavor!
How to Make This Easy Chickpea Salad
- Combine the chickpeas, corn, tomato, onion, mango, radishes, cabbage, cilantro, and jalapeños in a large bowl.
- Add lime juice, salt, pepper, and a drizzle of olive oil if using. Mix gently.
- Refrigerate for about an hour if you have time—it helps the flavors come together.
- Right before serving, fold in the diced avocado. Add extra lime juice if you want that extra pop.
- Serve chilled with tortilla chips, over tostadas, or as a taco filling!
Tips & Substitutions
- Use what you have: No mango? Try peaches, pineapple, or even orange segments.
- Want it spicier? Add more jalapeño or use serrano for more heat.
- Add crunch: Sprinkle on roasted pepitas or crushed tortilla chips.
- Protein boost: Add quinoa, cooked lentils, or a handful of hemp seeds.
- No olive oil? Totally optional—lime juice is enough to bring it all together.
Nutrition Spotlight
This easy chickpea salad is packed with:
- Plant-based protein + fiber from chickpeas
- Vitamin C from mango, lime, and cabbage
- Antioxidants and anti-inflammatory compounds from onion, radish, and jalapeño
- Healthy fats from avocado and optional olive oil
It’s light but satisfying—perfect for hot weather when you want something that nourishes without feeling heavy.
Storage Tips
- Refrigerate leftovers in an airtight container for up to 2–3 days.
- Leave the avocado out if you’re storing it ahead of time. Add it fresh before eating.
- The salad may release some liquid after chilling—just stir before serving or drain slightly if needed.
More Recipes like this Chickpea Salad:
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Easy Chickpea Salad
- Total Time: 20 minutes
- Yield: 4-6 1x
- Diet: Vegan
Description
This easy chickpea salad recipe is packed with fresh flavors and a variety of textures from corn, tomatoes, mango, radishes, avocado, and much more! Make it for an easy summer meal that will be sure to please anyone.
Ingredients
- 1 can or 1 ½ cups of Chickpeas, drained
- ½ can of Corn Kernels or ¾ cup, drained
- ½ cup Cilantro, roughly chopped
- ½ Red onion, diced
- 1 ripe Mango, diced
- 1 cup Cabbage, shredded
- 4–5 Radishes, diced
- 1 Tomato, diced
- 1–2 jalapeños, diced
- 3–4 Limes, juiced
- 2 tbsp Olive Oil, opțional
- Salt and pepper to taste
- 1–2 Avocados, diced
Instructions
- Add the chickpeas, corn, and all the diced vegetables except for the avocado to a large salad bowl.
- Next, add salt, pepper, lime/lemon juice, and drizzles of olive oil to the bowl.
- Mix everything carefully and refrigerate for about an hour before serving (optional).
- Finally, add the diced avocado. Add a bit of extra lime juice on the avocado if desired, and enjoy with tortilla chips or tostadas.
Notes
- Refrigerate leftovers in an airtight container for up to 2–3 days.
- Leave the avocado out if you’re storing it ahead of time. Add it fresh before eating.
- The salad may release some liquid after chilling—just stir before serving or drain slightly if needed.
- Prep Time: 20
- Category: salads
- Method: No-cook
- Cuisine: Mexican
