Chickpea Avocado Onion Salad

This vegan recipe for Chickpea Avocado Onion Salad has , avocado and lemon juice as the primary ingredients.

The sesame oil imparts extra nuttiness on this chickpea salad. Healthy and delicious, chickpeas are a great source of protein and dietary fiber. The optional jalapeno adds kick with an extra side of Vitamin C.[2]

This recipe allows customizations! Go heavier on the onion or optionally add jalapeno or olive oil. Customize the nutrition for this recipe () below.

Quick nutrition per serving: 249 Calories, 1.9 grams of protein, 24.2 grams of fat

image of chickpea avocado onion salad
Chickpea Avocado Onion Salad
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1 can Chickpeas
3-4 tbsps Onion
(optional) 1 pepper Jalapeno
3 tbsps Cilantro
1 fruit Avocado
(optional) 1 tbsp Olive Oil
1 tbsp Sesame Oil
2 tbsps Lemon Juice
1 pinch Salt
1 tsp Black Pepper


  1. Finely chop the onion and cilantro. Cut the avocado into small squares. Thinly dice the jalapenos (optional).
  2. In a bowl, combine the chickpeas, onion, avocado, cilantro, lemon juice, both oils, salt and pepper. Mix well.
  3. Let the salad stand for 5min (room temperature) for the flavors to meld.

Nutrition Chart and Customization

Change the amount of each ingredient () to update the nutritional value in the chart.






Olive Oil
Sesame Oil


Lemon Juice
Black Pepper

calories KCAL %
carbohydrates G %
dietary fiber G %
sugar G
total fat G %
saturated fat G %
monounsaturated fat G
polyunsaturated fat G
trans fat G
cholesterol MG
Vitamins and Minerals
Vitamin A UG %
Vitamin C MG %
Vitamin D IU %
calcium MG %
iron MG %
magnesium MG %
potassium MG %
thiamin (Vit B1) MG %
riboflavin (Vit B2) MG %
niacin (Vit B3) MG %
Vitamin B6 MG %
pantothenic acid (Vit B5) MG %
folate (Vit B9) UG %
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Vitamin K UG %
protein G %
Nutrition calculations are from Harvard Medical's nutrient guidelines [1] and USDA's food central database (2019) [2].
We calculated values from 2000 kCal daily recommended diet.